Diabetic carob cake with cherries
Improvising on a recipe from a cookbook for diabetic desserts, I made a cake with my mom - it was my brother’s (diabetic’s) birthday! I hope you will like it! It’s not sweet, and the bitter biscuit and cherries from the sour cherry complement each other finely.
Preparation steps
- Biscuit
- Combine the dry ingredients in a bowl.
- Beat the egg whites into the snow first, then add the egg yolk, 2 dl of yoghurt and oil in turn. When combined, remove the mixer.
- Stirring lightly with a spatula, add the dry ingredients. If the mixture is too thick, add more yogurt or about 1 dl. water.
- Shake in a greased mold, or put baking paper in the mold. My mold in this case was silicone, so I just smeared it with margarine. Bake for 25-35 minutes at 190 ° C.
- After a few minutes, prick the hot biscuit with a toothpick and pour a mixture of rum and water.
- Decorate the cooled biscuit
- Arrange the cherries from the cherries, and pour the prepared gelatin over them.
- Once the gelatin (topping, i.e.) has cooled, you can further decorate with whipped cream. Garnish with whipped cream as desired - I'm quite a bit, considering that there is some sugar in our cherry brandy, but our diabetic doesn't mind that much.
Serving
I hope you like the recipe!
