Apricot and chocolate cake (diabetic)

  • 3 eggs (size M)
  • 48 g Diabetic sweetness
  • 1 vanilla pod
  • 105 g flour
  • 2 level teaspoon (8 g) baking powder
  • 50 g white ground almonds
  • 240 g drained apricot halves suitable for diabetics
  • 136 g extra bitter chocolate with fructose and 70% cocoa
  • 250 g whipped cream
  • 250 g Mascarpone
  • 200 g lean quark
  • liquid sweetener
  • 10 g Coconut oil (Palmin)
  • Melissa leaves
  • baking paper
  • 1 small freezer bag
75 minutes
light
1.
Separate the eggs for the biscuit. Beat the egg white and 3 tablespoons of cold water until stiff, sprinkling in the diabetic sweetness. Cut the vanilla pod lengthways, scrape the pulp out of one half and add to the egg whites. Add the egg yolks one after the other and beat in. Mix the flour and baking powder, sieve on the egg foam mixture and carefully fold in together with the almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Let the sponge cake cool, remove from the mold and cut once horizontally. Place a cake ring around the bottom. Spread the apricots on the bottom except for 5 nice halves. Chop 100 g chocolate. Whip the cream. Put the mascarpone and quark in a mixing bowl. Scrape out the remaining half of the vanilla pod and add the pulp. Mix well and add sweetener to taste. Fold in the cream and chocolate and spread about 2/3 of the cream on the apricot-covered base. Cover with the second base and brush loosely with the remaining cream. Chill the cake for approx. 1 hour. In the meantime, roughly chop the remaining chocolate and melt it with the coconut oil in a hot water bath. Let cool a little and put in a freezer bag. Cut off a small corner and decorate the cake with strips of chocolate. Cut out blossoms from the remaining apricots with a small cutter and spread them on the cake. Decorate with lemon balm leaves. Makes approx. 16 pieces
2.
Waiting time approx. 50 minutes. 1 BE to be counted
1 portion approx:
  • 240 kcal
  • 1000 kJ
  • 6 g protein
  • 18 g fat
  • 15 g carbohydrates

0 Comments

Leave A Comment