Diabetic chocolate birthday cake

Preparation steps

• BISCUIT:
• Sift the pudding powder and baking powder. Mix the eggs and fructose with a mixer until the cream is compact. Gently stir in the pudding powder and shake into the cake tin. Place the oven at 180 ° C (preheated oven), and after 5 minutes reduce to 160 ° C. After 15 to 20 minutes, check if the biscuit is baked.
• Turn the baked biscuit over on baking paper, where we will cool it. Cut in half.
• DRESSING:
• Put a spoonful of fructose and a spoonful of water on the stove, and stir until you make caramel. Drizzle with 1.5 to 2 dl of water and vanilla flavoring. Boil and cool.
• CREAM:
• We cook a simple pudding with sweetener tablets. Let's cool. Soak the gelatin in water (as many volumes of gelatin as the volume of water). After 10 minutes, place the bowl with soaked gelatin in a water bath and heat it on the stove until boiling. Let's turn it off. In a bowl, in which we will make the cream, pour 2 drops of vanilla flavoring, add fructose and sweet cream. Beat the real fragrant whipped sweet cream, and mix the cooked pudding with the same mixer. Spoon the pudding into the cream and mix on the lowest speed. Finally, add the melted gelatin.
• ASSEMBLING:
• The model, in which we will make the cake (I used a 4 liter pot) is greased with oil. Put a round piece (the size of the bottom or a little bigger) on the bottom of the baking paper (aluminum foil or tinfoil is also good, it is only important that it is thicker) and pour 1/3 of the cream. Cover with half of the biscuit. With a spoon s + pour the topping over the biscuit, so that it is completely soaked. Pour the remaining cream and cover with the other half of the biscuit. Soak the biscuit in the topping again. We cover and leave it overnight (somewhere in the cold… ...... for example the refrigerator).
• The next day we turn the cake and the model / pot / tanner over and decorate.
• (In my case, where the cake model is 28 cm and the pot is 24 cm, I also had biscuit trimmings. Where did they go? You guessed it, in the middle of the cake, so I made 3X 1/3 of the cream.)