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Diabetic Sandwich Cake

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Diabetic Sandwich Cake
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
358
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie358 kcal(17 %)
Protein4.27 g(4 %)
Fat24.06 g(21 %)
Carbohydrates32.2 g(21 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A265.42 mg(33,178 %)
Vitamin D0.99 μg(5 %)
Vitamin E2.3 mg(19 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate45.33 μg(15 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C0.12 mg(0 %)
Potassium42.92 mg(1 %)
Calcium70.56 mg(7 %)
Magnesium4.75 mg(2 %)
Iron0.75 mg(5 %)
Iodine23 μg(12 %)
Zinc0.16 mg(2 %)
Saturated fatty acids14.52 g
Cholesterol121.64 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 cup
1 cup
4
1 ½ cups
For the filling
6 tablespoons
sugar-free raspberry jam (or strawberry)
1 cup
cream (48% fat)

Preparation steps

1.
For the cake: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 deep 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.
2.
Beat the butter in a mixing bowl until light and soft. Gradually beat in the xylitol.
3.
Add the eggs, one at a time, beating well to combine. Add the vanilla and flour and mix well.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: place 1 cake upside down and spread with the jam.
6.
Whisk the cream until thick. Spoon on top of the jam. Place the other cake on top