Cake base topped with fruit

Ingredients for 8 servings:

• 36 g sugar
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 60 g flour
• 1 tbsp oil (eg thistle oil)
• 1 point cream stiffener
• 1 point cake glaze
• Fruit

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

(suitable for diabetics)

First, I beat the sugar, oil, vanilla sugar, and eggs until fluffy. Then I add the flour and baking powder. Beat everything together until fluffy. Pour the mixture into a lightly greased tart pan (approx. 22 cm) and bake at approximately 175 degrees Celsius (convection oven) for 20 minutes. After it has cooled, I sprinkle a packet of cream stabilizer on the tart base to prevent the fruit from soaking through and top it with fresh or canned fruit. Then I add the glaze. I also sprinkle desiccated coconut on the edge to decorate. This always looks great. If you cut this cake into 8 slices, it contains approximately 8 BE, which means one slice contains 1 BE—so it’s perfect for diabetics with coffee.