Raspberry Stracciatella cake (diabetics)

Name: Raspberry Stracciatella cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 200 g Butter or margarine; 144 g Diabetic sweetness; 4 Eggs (size M); 345 g Flour; 60 g Cornstarch; 2 TEASPOONS Baking Powder; 6 TABLESPOONS Milk; 75 g Dark chocolate; 200 g Whipped cream; 500 g Low-fat curd; 7-10 Tbsp liquid sweetener; 200 g Raspberries; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

200 g Butter or margarine
144 g Diabetic sweetness
4 Eggs (size M)
345 g Flour
60 g Cornstarch
2 TEASPOONS Baking Powder
6 TABLESPOONS Milk
75 g Dark chocolate
200 g Whipped cream
500 g Low-fat curd
7-10 Tbsp liquid sweetener
200 g Raspberries
7-10 Tbsp Lemon balm

Directions

1
Cream fat and diabetic sweetness. Stir in eggs one at a time. Mix flour, starch and baking powder. Alternately stir in with the milk. Spread the dough on a greased fat pan (32 x 38 cm).
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down afterwards. Slice the chocolate into small rolls with a peeler or chop very finely. Whip cream until stiff. Stir into the quark, season to taste with sweetener. Fold in the chocolate rolls, except for something to sprinkle. Spread 2/3 of the cream on the dough. Fill the rest of the cream into a piping bag with a large perforated spout and squirt it onto the cake as tuffs. Select the raspberries and spread them on the cake.
3
Fold in the chocolate rolls, except for something to sprinkle. Spread 2/3 of the cream on the dough. Fill the rest of the cream into a piping bag with a large perforated spout and squirt it onto the cake as tuffs. Select the raspberries and spread them on the cake. Sprinkle with remaining chocolate rolls. Decorate with lemon balm