Black Forest Gateau

I love experimenting with recipes. I am a Type II diabetic following a very low carb lifestyle with the hope of eventually getting off meds.

subheading: Sponge:

5 eggs, separated

130g / ¾ cup erythritol, powdered

70g / ⅔ cup ground almond

40 g / ⅓ cup cocoa powder

subheading: Cherry filling:

300g frozen sour cherries/forest berries

½ tsp xantam gum

2 tbsp. erythritol

3 tbsp. kirsch (optional)

subheading: Cream:

700 ml whipping cream

4 tbsp. erythritol

About 2 tbsp. grated dark chocolate for decoration

Directions at diabeticgoodbaking.com

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