Strawberry Slices (Diabetics)

Ingredients

Directions

1. 1

   Cream fat and diabetic sweetness. Stir in egg and salt. Mix flour, almonds, lemon peel and baking powder, stir in. Fold 1 strip (approx. 35 cm long) out of aluminium foil to form a 10 cm wide rectangle on a greased baking tray. Pour in the dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 20 minutes. Let it cool down. Remove foil

2. 2

   Stir pudding powder and 2 tablespoons of milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and bring to the boil again. Cool down a little, then cover with cling film and leave to cool down.

3. 3

   Cut the strawberries in half. Puree 100 g, season to taste with sweetener. Put the rest on the cake. Whip half the cream until stiff, stir into the pudding. Spread 1/3 of the cream on the strawberries. Pour the strawberry puree, except for 2 tablespoons, over the strawberries and spread the rest of the cream on top. 6-8 hours, preferably overnight, in a cool place

4. 4

   Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout. Cut the cake into 6 cake pieces (approx. 6x10 cm). Spray a cream curl onto each piece and decorate with the remaining fruit puree