Apple quark crumble cake (diabetics)

Name: Apple quark crumble cake (diabetics)
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 500 g Flour; 1 package Baking Powder; 96 g Diabetic sweetness; 5 Eggs (size M); 150 g Butter or margarine; 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 2 TEASPOONS liquid sweetener; 500 g peeled, cored apples (e.g. Boskop); 6 g Diabetic sweet to sprinkle; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
65 mins

TOTAL TIME
65 mins

Ingredients

Servings: 16

500 g Flour
1 package Baking Powder
96 g Diabetic sweetness
5 Eggs (size M)
150 g Butter or margarine
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
2 TEASPOONS liquid sweetener
500 g peeled, cored apples (e.g. Boskop)
6 g Diabetic sweet to sprinkle
baking paper

Directions

1
Knead flour, baking powder, diabetic sweetener, 2 eggs and fat to a crumbled dough. Mix quark, 3 eggs, pudding powder, lemon juice and zest and sweetener. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add 2/3 of the crumble and press down slightly. Cut apples into quarters. Spread on the crumble base. Pour curd mixture on top. Sprinkle with remaining crumbles. Bake the dough in a preheated oven (electric cooker: 200 °C / circulating air: 175 °C/ gas: level 3) for approx. 45 minutes. Let it cool down. Sprinkle with diabetic sweetness
2
You can exchange these ingredients:
3
Use 200 g sugar and only 400 g flour for the crumble dough instead of diabetic sweetness. For the quark mixture, use normal pudding powder and 100 g sugar instead of sweetener. Dust the cake with 1 tablespoon of icing sugar instead of diabetic sweetener