Strawberry quark cake (diabetics)

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Separate eggs. Cream egg yolks, 3 tablespoons of warm water and 24 g of fructose. Mix flour and baking powder, stir in. Beat egg whites until stiff and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 ° C / gas: level 2) for about 12 minutes. Remove the base from the tin. Remove the baking paper and let the base cool down. Wash the strawberries, dab dry. Cut half into small pieces. Soak the gelatine. Stir curd and 24 g fructose until smooth. Squeeze the gelatine, dissolve and stir into the quark mixture. Whip cream until stiff. As soon as the quark mixture starts to gel, fold in the cream and strawberry pieces. Place the springform pan rim around the sponge cake.

3. 3

   Soak the gelatine. Stir curd and 24 g fructose until smooth. Squeeze the gelatine, dissolve and stir into the quark mixture. Whip cream until stiff. As soon as the quark mixture starts to gel, fold in the cream and strawberry pieces. Place the springform pan rim around the sponge cake. Spread the quark cream on the base. Put the cake in a cool place for about 2 hours. Halve or quarter the remaining strawberries. Decorate the cake with strawberries and lemon balm. Makes about 12 pieces

4. 4

   Spread the quark cream on the base. Put the cake in a cool place for about 2 hours. Halve or quarter the remaining strawberries. Decorate the cake with strawberries and lemon balm. Makes about 12 pieces

5. 5

   , 1 BE (of which 4 g fructose)

Nutrition Facts

KCAL
160 kcal

CARBS
13 g

FATS
7 g

PROTEINS
11 g