Jupiter cake

Ingredients for 1 servings:

• 250 g wheat flour (wholemeal)
• ½ tsp baking powder
• 1 egg(s)
• 150 g butter or margarine
• 500 g yogurt, whole milk, white
• ¼ liter orange juice, unsweetened
• ½ lemon(s), the juice
• 4 egg yolks
• 13 ml sweetener, liquid, approx.
• 14 sheets of white gelatin
• 400 g fruit (pineapple, peaches, strawberries, raspberries,…)
• 4 egg whites
• 4 tbsp rusk or sponge finger crumbs
• 6 sheets of white gelatin
• ⅛ liter juice, unsweetened, dark red (black currant, cherry)
• ⅛ liter juice, unsweetened, light red (red currant, raspberry)
• ⅛ liter orange juice, unsweetened
• some sweetener

Instructions

Working time approx. 50 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 50 minutes

Sugar-free yogurt cake for diabetics

The cake gets its name from its marbled texture, like one of Jupiter’s moons. Knead the ingredients for the 24 cm dough into a shortcrust pastry, chill for 30 minutes, roll out, and line the bottom of a springform pan lined with baking paper (do not raise the edges!) with the dough. Prick several times with a fork and bake at 180°C for about 15-20 minutes, then let cool. For the filling, mix the yogurt with orange and lemon juice. Beat the egg yolks in a hot water bath until thick and foamy, then fold into the yogurt mixture. Soften the gelatin, squeeze out the excess water, dissolve it over low heat, let cool slightly, mix evenly with some of the yogurt mixture, and add to the remaining yogurt mixture. Season the cream with liquid sweetener. Beat the egg whites with a little lemon juice until stiff peaks form and fold in as soon as the gelatin begins to set. Chop the fruit into small pieces; please do not use fresh pineapple! If using canned fruit, use diabetic products. Fold the fruit into the cream. Place a cake ring around the cake base and pour in half of the cream. Sprinkle crumbs over the cream, then add the remaining cream. Chill for 2-3 hours. For the icing, soften the gelatin. Heat the three juices separately and dissolve two gelatin leaves in each. Sweeten with a little sweetener if necessary. Let cool to hand temperature. Spread generously over the cake and use the back of a spoon to create streaks of the different juices to create a beautiful marbled effect. Chill for at least 3-4 hours, preferably overnight. If you want to make the cake with sugar, use about 50-80g for the base and 200g for the cream.