The Sweet Star for Diabetics

Traditional recipe with beaters and also with the Bimby
Today I wanted to consider us diabetics who always have to struggle to find a suitable Christmas sweet for us.
The Sweet Star for Diabetics, you can eat it as is or fill it with protein creams or a ketogenic mousse I made just for us.

Besides the star shape, you can make this cake with a 9-inch round pan.

Ingredients

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6.35 oz erythritol
Half lemon (only the peel without the white part)
1 packet vanillin
1 pinch salt
5.64 oz Greek yogurt 0% fat
1 egg (60 g)
2 yolks
3.53 oz flour (Fiber or low G.I.)
2.82 oz whole spelt flour (or other whole grain)
1 tsp baking powder

a look at health

Tools

What we need to make

1 Blender or the Bimby
1 Electric whisk or the Bimby
1 Mold star-shaped

Steps

Let’s go to the kitchen to prepare

Preliminary:
Take the eggs out of the fridge at least 3 hours before, and sift the flours and baking powder together
Preheat the oven to 340°F. Butter and flour a star mold or a 9-inch round springform pan.
Place the erythritol in your blender jug and pulverize it.
Remove 0.88 ounces of powdered erythritol and set aside.
To what remains, add the lemon zest, vanillin, and salt, and pulverize.
Now transfer the freshly pulverized ingredients into a bowl, add 1 egg, and the 2 yolks
and whisk for about 3 or 4 minutes or until the mixture is nice and frothy.
As soon as the mixture is frothy, add the yogurt spoonful by spoonful, always with the beaters in motion,
and as soon as you’ve finished the yogurt, set the beaters aside and take a spatula, and add the sifted flours with the baking powder little by little,
gently mixing from top to bottom with circular motions, so we don’t deflate the mixture
Now pour it all into the mold and bake in a hot oven for 40-45 minutes at 340°F.
After the time has passed, take the cake out of the oven and let it cool. Sprinkle with the reserved powdered erythritol.
Here is The Sweet Star for Diabetics ready.
Preheat the oven to 340°F. Butter and flour a mold
Place the erythritol in the jug and pulverize: 10 sec./speed 10. Remove 0.88 oz and set aside.
Add in the jug the lemon zest, vanillin, and salt, pulverize: 20 sec./speed 10.
Add the Greek yogurt and mix: 1 min./speed 4.
Position the butterfly. Add the egg and mix: 20 sec./speed 4. Gather at the bottom with the spatula.
Add the yolks and blend: 20 sec./speed 3. Gather at the bottom with the spatula.
Add the previously sifted powders, distributing them around the butterfly, mix: 10 sec./speed 3.
Remove the butterfly and gently mix with the spatula if the mixture is not perfectly blended.
Transfer the mixture into the mold, and bake in a hot oven for 40-45 minutes at 340°F.
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As soon as the star has cooled down, serve, sprinkling with the reserved powdered erythritol.