Pudding and jam cake with xylitol

Ingredients for 1 servings:

• 100 g xylitol (sugar substitute)
• 250 g flour
• 100 ml water
• 100 ml oil
• 8 g baking powder
• 4 eggs
• 1 packet of vanilla sugar
• 1 pack of lemon zest
• 20 g xylitol (sugar substitute)
• 1 packet of vanilla pudding powder
• 500 ml milk
• 1 jar sour cherry jam (sour cherry jam), reduced calorie

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Sheet cake, approx. 12 pieces

Preheat the oven to 170°C (top/bottom heat). Separate the eggs. Beat the egg yolks, xylitol, vanilla sugar, and lemon zest until frothy. Beat the egg whites until stiff. Sift the flour and baking powder together to remove any lumps. Stir the oil, water, and flour alternately into the egg yolk foam. Carefully fold the beaten egg whites into the mixture using a whisk. Line a baking tray with baking paper and spread the batter evenly. Bake the cake for 40 minutes. Once cooled, spread the cake evenly with sour cherry jam or marmalade of your choice. Make the pudding according to the package instructions using xylitol and spread it over the cake. Allow the cake to cool. Tip: For diabetics, you can also top the cake with fruit before baking, without the jam or pudding.