Almond butter cake (diabetic)
- 120 g butter or margarine li>
- 250 g Diabetic sweetness
- 5 eggs (size M)
- 360 g flour span>
- 1 packet baking powder
- 200 g solid sour cream li>
- 150 g Butter
- 50 g Whipped cream
- 200 g span> Almond flakes
- span> fat
45 minutes
light
- 1.
- Stir the soft fat until frothy. Stir in 150 g of diabetic sweetness. Gradually beat the eggs under. Mix the flour and baking powder. Stir in the sour cream tablespoon at a time and work into a smooth dough. Grease a drip pan in the oven (approx. 38 x 32 cm) and spread the batter over it. Bake in a preheated oven at 225 ° C (fan oven: 200 ° C) for about 20 minutes. Melt the butter. Add the remaining diabetic sweetness and cream and bring to the boil while stirring. Fold in the flaked almonds and simmer for about 3 minutes. Spread the almond butter mixture on the cake and bake for another 5-10 minutes at the same temperature
- 2.
- Tip:
- 3.
- You can exchange these ingredients:
- 4.
- Instead of diabetic sweetness, use 150 g of sugar for the dough and 150 g of sugar for the topping
- 5. Dt>
- / 2 BE
1 piece approx:
- 250 kcal
- 1050 kJ
- 5 g protein
- 17 g fat
- 22 g carbohydrates
Leave A Comment