Yoghurt biscuit cake with red fruit jelly

Name: Yoghurt biscuit cake with red fruit jelly
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 90 g Diabetic sweetness; 90 g Flour; 45 g Cornstarch; 2 TEASPOONS Baking Powder; 8 sheets Gelatine; 500 g Whole milk yoghurt; 3 TSP liquid sweetener; 250 g Whipped cream; 1 jar (500 g) Red fruit jelly for diabetics; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
90 g Diabetic sweetness
90 g Flour
45 g Cornstarch
2 TEASPOONS Baking Powder
8 sheets Gelatine
500 g Whole milk yoghurt
3 TSP liquid sweetener
250 g Whipped cream
1 jar (500 g) Red fruit jelly for diabetics
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, pouring in 45 g of diabetic sweetener. Fold in egg yolks and 45 g diabetic sweetener. Mix flour, starch and baking powder and fold into the mixture. Pour the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
2
Remove the sponge cake from the oven, remove from the edge and let it cool down. Soak 5 sheets of gelatine in cold water. Mix yoghurt and sweetener. Whip the cream until stiff and chill. Dissolve squeezed out gelatine in a small pot. Stir in 4 tablespoons of yoghurt, then stir into the rest of the cream. Chill the cream until it begins to gel (approx. 15 minutes). Stir the yoghurt until smooth, then fold in the cream. Cut the sponge cake in half horizontally. Place a cake ring around the bottom cake base. Stir 5 tablespoons of groats into the cream and spread half of it on the cake base. Place 2 cakes on top and spread the rest of the cream on top.
3
Chill the cream until it begins to gel (approx. 15 minutes). Stir the yoghurt until smooth, then fold in the cream. Cut the sponge cake in half horizontally. Place a cake ring around the bottom cake base. Stir 5 tablespoons of groats into the cream and spread half of it on the cake base. Place 2 cakes on top and spread the rest of the cream on top. Chill the cake for about 4 hours. After about 50 minutes, soak 3 sheets of gelatine in cold water. Dissolve the squeezed out gelatine in a small pot. Stir in 4 tablespoons of groats, then stir into the remaining groats. Carefully place the grits on the cake and chill again. Remove the cake from the cake ring and decorate with lemon balm
4
Chill the cake for about 4 hours. After about 50 minutes, soak 3 sheets of gelatine in cold water. Dissolve the squeezed out gelatine in a small pot. Stir in 4 tablespoons of groats, then stir into the remaining groats. Carefully place the grits on the cake and chill again. Remove the cake from the cake ring and decorate with lemon balm
5
4 1/2 hours waiting time / 2 BE