Strawberry mascarpone cake (diabetics)

Name: Strawberry mascarpone cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 48 g Fructose; 3 Eggs (size M); 180 g Flour; 1 TEASPOON Baking Powder; 60 ml Milk; 8 sheets white gelatine; 500 g Low-fat curd; 500 g Mascarpone (Italian cream cheese); 2 (200 g each) Cup of whipped cream; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 7-10 Tbsp a few squirts of sweetener; 400 g cleaned strawberries; 20 g Pistachios; 1/2 TEASPOON Cocoa powder; 7-10 Tbsp Mint; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
48 g Fructose
3 Eggs (size M)
180 g Flour
1 TEASPOON Baking Powder
60 ml Milk
8 sheets white gelatine
500 g Low-fat curd
500 g Mascarpone (Italian cream cheese)
2 (200 g each) Cup of whipped cream
7-10 Tbsp juice and grated zest of 1 untreated lemon
7-10 Tbsp a few squirts of sweetener
400 g cleaned strawberries
20 g Pistachios
1/2 TEASPOON Cocoa powder
7-10 Tbsp Mint
baking paper

Directions

1
Beat the fat and fructose until foamy. Stir in eggs bit by bit. Mix flour and baking powder, sieve onto the fat egg mass, add milk and mix to a smooth dough. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C / gas: level 2) for 20-25 minutes. Remove the cake from the tin and let it cool down
2
Place the base on a cake plate and place the springform pan rim around it. Soak the gelatine. Mix quark, mascarpone, 200 g cream, lemon juice and zest with the whisk of the hand mixer to a creamy mixture. Season to taste with sweetener
3
Wash the strawberries and, except for 6 pieces for decoration, puree them. Squeeze the gelatine, dissolve and stir into the quark mascarpone cream. Fold in the strawberry puree and fill onto the cake base. Put the cake in a cool place for 5-6 hours
4
Finely chop the pistachios. Loosen the edge of the springform pan. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout. Halve the rest of the strawberries. Decorate cake with cream tuffs and strawberry halves. Dust with cocoa and sprinkle with pistachios. Decorate with mint as you like
5
, 1 BE (of which 3 g fructose)