Yoghurt cream cake with groats

Name: Yoghurt cream cake with groats
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (Gr. M); 100 g Diabetic sweetness; 75 g Flour; 50 g Strength; 2 TEASPOONS Baking Powder; 9 sheets Gelatine; 500 g Whole milk yoghurt; 7-10 Tbsp grated peel and juice of 1 organic lemon; 7-10 Tbsp Sweetener; 250 g Whipped cream; 500 g red fruit jelly (diabetics)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (Gr. M)
100 g Diabetic sweetness
75 g Flour
50 g Strength
2 TEASPOONS Baking Powder
9 sheets Gelatine
500 g Whole milk yoghurt
7-10 Tbsp grated peel and juice of 1 organic lemon
7-10 Tbsp Sweetener
250 g Whipped cream
500 g red fruit jelly (diabetics)

Directions

1
Line the bottom of the springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat egg white and 3 tbsp. water until stiff. Let the sweetness trickle in. Beat the egg yolk into the mixture. Fold in flour, starch and baking powder.
2
Paint into the mould. Bake in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 20 minutes. Cool down.
3
Soak 6 leaves of gelatine. Season yoghurt, peel and juice with sweetener. Dissolve gelatine. First stir in 4 tablespoons of yoghurt, then stir into the rest of the yoghurt. Whip cream until stiff, fold in.
4
Cut the sponge in half. Place the edge of the mould around 1 base. Fill in half the yoghurt cream. Place 2nd base on top and spread the rest of the cream on top. Chill for about 1 hour. Soak 3 sheets of gelatine, dissolve. First stir in 4 tbsp. groats, then stir into the rest of the groats.
5
Spread on the cake and chill for at least 4 hours.