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Light redberry cake

From the one star french chef Patrick Asfaux

Light redberry cake
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4.8/5 (13 votes)
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This is a recipe adequate for persons suffering from type 2-diabetes

For a large mould of Light Redberry Cake for 8 to 10 persons:

  1. 500 grams (1 lb) of drained cottage cheese (20% fat maximum)
  2. 3 eggs (whites and yolks)
  3. 50 grams (1.5 oz) caster sugar + 1 bag (10 grams (1/3 oz) vanilla flavoured sugar
  4. 50 grams starch (from potatoe or corn)
  5. 1 bag (1/3 oz) baking powder
  6. 200 grams /1/2 lb) strawberries, cut in slices
  7. 200 grams rapsberries
  8. 100 grams (1/4 lb) redcurrants


1/pre-heat the oven at 374°F
2/in a bowl, blend the 3 yolks with the suggars, using a wheat to make the mixture lightening, then slowly add the cottage cheese, the starch and the baking powder, continue wheaping and keep into the fridge
3/in a salad bowl, stiffly beat the eggwhites with a wheap
4/get the salad bowl out of the fride and carefully incorporate the eggwhites
5/pour half of the mixture into a large teflon or flexipan like mould, then cover the mixture with the fresh fruit and cover with the second half of the mixture
6/cook it at half high of the oven during 30 minutes and test the full cooking with the blade of a knife or a needle that must be dry when taking it off the cake

This cake can be served lukewarm or cold and the diabetic people (and the others !) will love it