Apple butter cake (diabetics)

Name: Apple butter cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 500 g Flour; 1/4 l Milk; 1 cube (42 g) Yeast; 36 g Fructose; 1 pinch Salt; 150 g butter/margarine; 1 egg (size M); 1.5 kg peeled and cored apples; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 130 g flaked almonds; 100 g Apricot Jam; 20 g finely chopped pistachios

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

500 g Flour
1/4 l Milk
1 cube (42 g) Yeast
36 g Fructose
1 pinch Salt
150 g butter/margarine
1 egg (size M)
1.5 kg peeled and cored apples
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Flour
7-10 Tbsp Grease
130 g flaked almonds
100 g Apricot Jam
20 g finely chopped pistachios

Directions

1
Put the flour in a bowl. Make a depression in the middle. Warm the milk. Crumble the yeast, mix with 1 teaspoon of fructose and about 3 tablespoons of milk. Pour into the flour bowl, sprinkle with some flour. Cover and leave to rise in a warm place for about 15 minutes
2
Mix the dough, the rest of the fructose, salt, 75 g fat flakes, remaining milk and egg with the dough hooks of the hand mixer to a smooth dough. Cover and let rise for another 30 minutes
3
Cut apples into quarters and cut lengthwise. Sprinkle with lemon juice. Roll out the dough with a lightly floured dough roll on a greased baking tray (35 x 40 cm). Place the apple quarters on the dough. Spread almond flakes and 75 g fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C / gas: level 3) for 40-45 minutes. Warm up the apricot jam and spread it on the cake. Sprinkle with pistachios
4
, 2 BE (of which 2 g fructose)