Stracciatella cake (diabetic)
- 250 g butter or margarine
- 80 g fruit sugar
- 4 eggs (size M)
- 200 g flour
- 2 TL Baking powder
- Fat and breadcrumbs
- 160 g Dark chocolate
-
250 g Mascarpone ( Italian cream cheese) - 200 g Lean quark
- some splashes of sweetener
- 100 g Whipped cream
- 100 g Apricot halves
- baking paper
60 minutes
light
- 1.
- Mix 225 g fat and fruit sugar until frothy. Stir in eggs one at a time. Mix the flour and baking powder, stir into the fat mass
- 2.
- Pour the dough into a springform pan (26 cm Ø) sprinkled with breadcrumbs. In the preheated oven (electric stove:200 ° C / fan oven: 175 ° C / gas: level 3) Bake for approx. 30 minutes. Let cool down
- 3.
- Finely chop 80 g chocolate. Mix the mascarpone and quark together. Add sweetener to taste. Whip the cream until stiff and fold in. Set aside 1/3 of the cream. Fold the chocolate pieces into the rest of the cream
- 4.
- Halve the dough horizontally and fill with the chocolate mascarpone cream. Spread the rest of the cream on the cake in a wavy shape
- 5.
- Pat the apricot halves dry. Melt the remaining chocolate and 25 g fat in a hot water bath. Cover half of the apricots with the icing, allow to dry and decorate the cake with it
- 6.
- , 1 1/2 BE (of which 8 g fructose)
1 piece approx.:
- 390 kcal
- 1630 kJ
- 6 g protein
- 26 g fat
- 19 g carbohydrates
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