Yoghurt and berry cake (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, letting diabetic sweetness trickle in. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture, fold in carefully. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Let them cool down. Remove the sponge cake from the tin and cut in half horizontally. Soak the gelatine. Stir quark, yoghurt, lemon juice and sweetener until smooth. Squeeze the gelatine, dissolve carefully. Mix with some yoghurt cream. Stir the gelatine into the remaining yoghurt. Put it in a cold place. Whip cream until stiff and fold into the cream. Place a cake ring around the bottom of the cake. Fill in half of the cream and smooth it down. Place the upper cake base on top and spread with the rest of the cream. Wash the berries if necessary and dab dry. Place the berries on the cake surface. Chill the cake for about 4 hours. Warm up the fruit spread and pass it through a sieve. Allow the fruit spread to cool slightly and spread over the berries

2. 2

   Not diabetic? Prepare sponge cake with 90 g sugar. Use 50 g icing sugar for the yoghurt cream. Replace fruit spread with currant jelly

3. 3

   Can be frozen without berries

4. 4

   4 1/4 hours waiting time

Nutrition Facts

KCAL
130 kcal

CARBS
12 g

FATS
7 g

PROTEINS
6 g