ingredients |
|
| crumbles: | |
| 150 g | flour |
| 80 g | NO SUGAR SUGAR Erythritol+Stevia |
| 100 g | butter |
| batter: | |
| 2 | eggs |
| 60 g | NO SUGAR SUGAR Erythritol+Stevia |
| 60 g | butter |
| 50 ml | milk |
| 150 g | flour |
| 1,5 tablespoons | baking powder |
| filling: | |
| 350 g | cherries |
| 230 ml | cherry juice |
| 1 package | vanilla pudding powder |
| 1,5 tablespoons | NO SUGAR SUGAR Erythritol+Stevia |
| 20 g | NO SUGAR SUGAR Erythritol+Stevia to sprinkle |
how it's done:
Baking time at 175°C top and bottom heat about 55 minutes.
First, the crumbles are prepared. Mix flour, NO SUGAR SUGAR and butter with a mixer until small crumbles form. Place crumbles in the fridge
For the batter cream together eggs and NO SUGAR SUGAR until they reach a pale color. Add butter and milk and mix. Then, stir in flour and baking powder into the egg mixture and mix until everything is smooth. Line a springform pan (diameter: 27cm) with parchment paper, fill with batter and spread evenly.
Wash and core the cherries and set them aside. Bring the cherry juice, vanilla pudding powder and NO SUGAR SUGAR to a boil, while constantly whisking. Let it simmer on low heat until the mixture starts thickening. Remove the pot from the stove and carefully fold in the cherries. Spread the cherry batter evenly on the batter that is already in the springform pan and sprinkle crumbles on top.
Put the cake in the oven - after baking let it cool on a wire rack. I pulverized some NO SUGAR SUGAR in a food processor to get powdered sugar, and sprinkled it on top of the cake.
Ramona's conclusion: Yes, this "stuff" is amazing. Seriously, using this in my cherry-curmble cake convinced me. In my opinion, you don't lose any taste, while simultaneously saving lots of calories