Making a sugar free Donauwelle biscuit

First, you start by making the biscuit for the sugar free Donauwelle cake. Preheat the oven to 180 degrees. Then you put the 3 eggs and 2 egg yolks in a pan. You then add the water and the Steviala Kristal Sweet. Lower the heat, you don't want the eggs to boil. Then beat with a whisk in an 8 mold, so you bring more air into the eggs. Remove the pan from the heat when the eggs are foamy, at a maximum temperature of 50 to 60 degrees. Then beat the eggs further with an electric mixer with beaters. Set this aside.

Then clean the beaters well and beat the egg whites as stiff as possible. Next, you sift the flour over the frothy beaten eggs. Did you use almond flour instead of flour? Then sieve the almond flour and add 1 extra egg. Then add the egg whites and mix this into the batter with a whisk. Hereafter, you divide the batter between 2 bowls and add the cocoa powder to one bowl. Then grease a biscuit tin with butter and flour the baking tin. Remove the excess flour and then pour the biscuit batter into the baking pan. Pit the cherries and place them in the batter. Then bake the biscuit for 30 to 35 minutes in a preheated oven at 180 degrees. Then let it cool completely before removing the biscuit tin.

Making a sugar free vanilla custard pudding

First, soak the gelatin sheets in cold water. Meanwhile, bring the milk to a boil with half of the Steviala Kristal Sweet Vanilla. Then beat the egg yolks with the rest of the sugar until pale and foamy. Next, add the custard powder or cornflour powder and beat further. Then pour the hot milk into the eggs while stirring and pour it all back into the pan. Next, keep stirring with the whisk until the cream thickens. Then pour the mixture into a mixing bowl and let the gelatin leaves dissolve in it. Let it cool to room temperature.

Assembling the sugar free Donauwelle cake

Now you are going to assemble the sugar free Donauwelle. First, line the side of the baking pan with cellophane foil. Place the biscuit cake on the bottom of the baking pan. Then pour the filling onto the biscuit dough. Next, let it set in the fridge for at least 4 hours.

Then melt the Steviala dark chocolate melties together with 15 ml of whipped cream in a bain-marie. Once the chocolate has melted and you have a nice smooth and even mixture, pour this onto the cooled cake. Finally, put the sugar free Donauwelle back in the fridge for half an hour.

Nutritional values with almond flour (1/8)

• kcal: 283
• carbs: 6.5
• protein: 11.8
• fat: 22.6