Orange and vanilla cake

For 16 pieces
  • something + 125 g soft + 2 tbsp (20 g) butter / margarine
  • 100 g Diabetic sweetness
  • Mark of 1/2 vanilla pod
  • 3 Eggs (Gr. M)
  • 180 g 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
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

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