A tasty cake is suitable for diabetics.


  • for the cake:
  • 80 ml sunflower oil
  • 4 egg yolks
  • 120 ml water
  • 1 1/2 teaspoon vanilla extract (sugar free)
  • 200 g plain flour
  • 200 g sugar equivalent (splenda)
  • 2 tsp baking powder
  • 4 egg whites
  • for the filling:
  • 1 tin apricots (in natural juice)
  • 1 tub frommage frais
  • 1 tsp gelatine


  • For the cake:
  • Whip the sunflour oil and egg yolks together until combined, then add water and vanilla extract
  • Sift together plain flour and half the splenda, and the baking powder. Stir into the egg mixture and whip for 1 minute
  • Whip egg whites to soft peak. Gradually add remaining splenda and continue whipping for 2 minutes
  • Fold egg white into egg yolk mixture
  • Divide mixture between the two cake tins
  • Bake at 180°C for 20 minutes – test by sticking cocktail stick into cake, if it comes out clean the cake is ready
  • Allow to cool completely on wire racks
  • For the filling:
  • Strain the apricots and keep the juice.
  • Purée the apricots.
  • Put 1 tbsp of apricot juice into a small cup and sprinkle gelatine on top and leave for 5 minutes.
  • Melt gelatine in microwave or in a pot of water.
  • Mix into apricots and then fold in the frommage frais.
  • Allow to chill for 1 hour in fridge.
  • Cut cake in half length ways and divide filling among the layers.

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