Apple cinnamon tart (diabetics)

Ingredients

Directions

1. 1

   Cream fat, diabetic sweetness and salt. Stir in eggs one after the other. Mix flour and baking powder, stir in. Line the bottom of a springform pan (26 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. Let it cool down. Soak gelatine in cold water. Cut apples into slices. Boil up apples, cinnamon, lemon juice and 100 ml water and steam for 3-5 minutes. Take out some slices for decoration. Season to taste with 2 teaspoons of sweetener. 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 2 teaspoons of sweetener. Whip the cream until stiff and fold into the quark. Spread the quark cream on the compote in a wavy pattern. Decorate the cake with remaining apple slices and possibly lemon balm. Dust with cinnamon if necessary.

2. 2

   You can exchange these ingredients:

3. 3

   For the dough use 80 g sugar instead of diabetic sweetness. Replace the sweetener for the compote with 2 tablespoons of sugar. You can sweeten the quark cream with 3 tablespoons of sugar instead of sweetener