Yoghurt slices with currants (diabetics)

Name: Yoghurt slices with currants (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 180 g Diabetic sweetness; 30 g ground almonds (without skin); 75 g Flour; 45 g Cornstarch; 2 coated Tsp Baking Powder; 5 TABLESPOONS Milk; 12 sheets white gelatine; 1 glass (225 g) Strawberry Fruit Spread; 1 kg Whole milk yoghurt; 7-10 Tbsp a few drops of butter vanilla aroma; 250 g Whipped cream; 200 g red currants; 7-10 Tbsp Lemon balm and ground pistachios; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
180 g Diabetic sweetness
30 g ground almonds (without skin)
75 g Flour
45 g Cornstarch
2 coated Tsp Baking Powder
5 TABLESPOONS Milk
12 sheets white gelatine
1 glass (225 g) Strawberry Fruit Spread
1 kg Whole milk yoghurt
7-10 Tbsp a few drops of butter vanilla aroma
250 g Whipped cream
200 g red currants
7-10 Tbsp Lemon balm and ground pistachios
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, while pouring in 90 g of diabetic sweetener. Stir in the egg yolks one by one. Mix almonds, flour, starch and baking powder, fold in alternately with milk. Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove, turn out on a damp cloth and pull off paper. Let it cool down. Cut dough in half lengthwise. Place a cake frame around one half. Soak the gelatine. Warm up the fruit spread and pass it through a sieve. Spread half on the base. Mix yoghurt, vanilla flavouring and 90 g diabetic sweetener. Squeeze the gelatine, dissolve and mix with 3 tablespoons of yoghurt. Then stir into the rest of the yoghurt. Put it in a cold place. Whip cream until stiff, fold into the gelling yoghurt mass. Spread 2/3 of the mixture evenly on the base. Place the second base on top, spread the remaining fruit spread on the top base. Fill the rest of the yoghurt mixture into a piping bag with a star-shaped spout and decorate the cake with it. Chill for about 2 hours. Wash the currants, dab dry. Cut the cake into pieces. Decorate with currant panicles, lemon balm and pistachios
2
2 1/2 hours waiting time / 2 1/2 BE
3
Not diabetic? Replace diabetic sweetness with 130 g sugar for the sponge cake and 120 g sugar for the yoghurt cream. Use redcurrant jelly to coat the floors