Almond butter cake (diabetic)

For 24 pieces
  • 120 g butter or margarine
  • 250 g Diabetic sweetness
  • 5 eggs (size M)
  • 360 g flour
  • 1 packet baking powder
  • 200 g solid sour cream
  • 150 g Butter
  • 50 g Whipped cream
  • 200 g Almond flakes
  • 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.
/ 2 BE
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 17 g fat
  • 22 g carbohydrates

0 Comments

Leave A Comment