Black Forest cake (diabetic)

For 12 pieces
  • 6 eggs (size M)
  • 120 g Diabetic sweetness
  • 20 g Cocoa
  • 2 TL Baking powder
  • 240 g flour
  • 2 sheet gelatine
  • 1 Glass (720 ml) Morello cherries
  • 3 (à 200 g) Mug of whipped cream
  • 2 Parcel cream stabilizer
  • 50 g Diabetic whole milk chocolate
90 minutes
easy
1.
Separate eggs. Whip the egg yolks, diabetic sweetness and 4 tablespoons of lukewarm water until creamy. Beat the egg whites until stiff and add to the egg yolk mixture. Mix cocoa, baking powder and flour and sift over. Mix everything loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-40 minutes. Remove the sponge cake base from the mold, peel off the baking paper and let the base cool down
2.
Soak gelatine. Drain the cherries while collecting the juice. Heat the juice and dissolve the squeezed gelatin in it. Fold in cherries, except for 12 pieces. Whip the cream with the cream stabilizer until stiff. Coarsely grate the chocolate. Cut the biscuit twice. Close the springform pan around the bottom. Spread the compote on top. Spread 1/3 cream on top. Cover with 2nd base
3rd
Brush cake with remaining cream (put something in a piping bag with a star nozzle to decorate). Decorate the cake with cream tuffs, the rest of the cherries and chocolate
4.
Per piece. approx. 1260 kJ / 300 kcal. E 7 g, F 15 g, KH 32 g, 2 1/2 BE
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 7 g protein
  • 15 g fat
  • 32 g of carbohydrates

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