Orange and vanilla cake
- something + 125 g soft + 2 tbsp (20 g) butter / margarine
- 100 g Diabetic sweetness
- span> Mark of 1/2 vanilla pod
- 3 Eggs (Gr. M)
- 180 g span> flour
- 100 g + 80 g cornstarch
- 2 TL Baking powder
-
5-6 EL Milk - 3/4 l orange juice
- 1 Glass (212 ml) Wild cranberries
- 1 Carambola (star fruit)
75 minutes div>
light
- 1.
- Springform pan (24 cm Ø) fat. Mix 125 g fat, sweetness and vanilla pulp until creamy. Stir in eggs one at a time. Mix the flour, 100 g starch and baking powder. Stir in alternately with milk. Spread the dough into the pan. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 30-40 minutes. Cool down
- 2.
- Mix 1/8 l juice and 80 g starch. Bring the rest of the juice and 2 tablespoons of fat to the boil. Stir in the mixed starch, bring to the boil, simmer for approx. 1 minute
- 3.
- Cut the base horizontally once. Place the edge of the mold around the lower base. Spread about 1/3 of the pudding. Spread the cranberries, possibly up to 2 tbsp to decorate, and about 1/3 pudding on top. Place the second base on top and spread the rest of the pudding
- 4.
- Wash the carambola and cut into slices. Decorate the cake with carambola slices and any other cranberries. Chill for at least 1 hour
1 piece approx:
- 220 kcal
- 920 kJ
- 3 g protein
- 9 g fat
- 29 g carbohydrates ul>
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