Cream soft fat and diabetic sweetness. Stir in eggs one at a time. Mix flour and baking powder and add by the spoonful. Stir milk and lemon zest into the dough. Spread the dough on one half of a greased baking tray until smooth. Fold a rail out of aluminium foil and push it against the dough as a border. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let cool off
Soak the gelatine. Chop the strawberries finely, except for a few for decoration. Whip 125 g cream until stiff. Mix sour cream and liquid sweetener. Squeeze the gelatine, dissolve. Stir into the sour cream. Fold in strawberries and cream, chill
Cut the dough base in half crosswise. Spread one half of the dough with the filling. Place the second half of the dough on top and press down slightly. Let the cake cool down for about 2 hours. Whip the rest of the cream until stiff and spray it onto the cake. Sprinkle with diabetic sweetener. Decorate with strawberries
Time required: approx. 50 minutes (without waiting time)
nutritional values: , 2.5 BE