Biscuit thaler with baby pears (diabetics)
- 75 g whole milk chocolate (for diabetics)
- 250 g whipped cream
- 4 Eggs (size M)
- 2 EL Juice and grated Zest of 1 untreated lemon
- 75 g Diabetic sweetness
- 75 g flour
- 1 knife tip Baking powder
- 1 glass (370 ml) Pears
- 60 g raspberries
- 1 EL Diabetic sweetness
- 1 EL Cocoa powder
- baking paper
35 minutes
easy
- 1.
- Chop the chocolate. Heat the cream. Add the chocolate and melt while stirring. Let cool for at least 3 hours, preferably overnight
- 2.
- Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff. Add lemon juice. Sprinkle in sugar while stirring. Stir in the egg yolks. Sieve the flour and baking powder and carefully fold them into the egg mixture
- 3.
- Fill the biscuit mixture into a piping bag with a perforated nozzle. To aIn a baking tray lined with parchment paper, spray 12 oval plates. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 12-15 minutes. Remove the baking paper, let the dough sheets cool down. Drain the pears and cut into wedges. Beat the chocolate cream until stiff. Fill into a piping bag with a star nozzle and squirt onto 6 sheets of pastry. Spread the pear wedges and raspberries on top. Cover with a second plate each. Dust with diabetic sweetness and cocoa
- 4.
- Time required: approx. 35 minutes (without waiting time)
- 5.
- Nutritional values:, 3 BE
- 6.
- You can exchange these ingredients:
- 7.
- Prepare the sponge cake mixture with 100 g sugar instead of the Diabetic sweetness too. Melt 150 g of chocolate mint bars for the cream and dust the cake with powdered sugar
1 piece approx:
- 320 kcal
- 1340 kJ
- 4 g protein
- 18 g fat
- 40 g carbohydrates
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