Apple cinnamon tart (diabetics)

Ingredients

Directions

1. 1

   Cream fat and diabetic sweetness. Stir in eggs one after the other. Mix flour and baking powder, stir in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.

2. 2

   Let it cool down. Soak gelatine in cold water. Cut apples into slices. Boil up apples, lemon juice and 100 ml water and simmer for 3 minutes. Take out some slices for decoration. Season compote with some sweetener (approx. 8 drops), let it cool down. Squeeze the gelatine and dissolve in the warm apple compote. Put it in a cold place. As soon as the mixture starts to gel, spread on the bottom. Put the cake in a cool place for about 2 hours. Mix quark with some sweetener (approx. 16 drops. Whip the cream until stiff and fold into the quark.

3. 3

   Put it in a cold place. As soon as the mixture starts to gel, spread on the bottom. Put the cake in a cool place for about 2 hours. Mix quark with some sweetener (approx. 16 drops. Whip the cream until stiff and fold into the quark. Spread the quark cream on the compote in waves. Decorate the cake with remaining apple slices and lemon balm. Dust with cinnamon