Apricot butter cream wreath (diabetics)
easy
90 mins
90 mins
Ingredients
- 1 pack of (300 g) Basic mixture "Diabetic cake flour" (e.g. from Kathi)
- 3 Eggs (size M)
- 430 g Butter
- 7-10 Tbsp Fat and breadcrumbs
- 1 package Pudding powder "Vanilla Flavor"
- 1/2 l Milk
- 1 glass (370 ml) Apricots
- 20 g Pistachio kernels
- 120 g Wild cranberries
- 100 g Whipped cream
- 7-10 Tbsp Cling film
Directions
- 1
Stir the base mix, eggs, 180 g soft butter and 1-2 tablespoons of water with the whisk of the hand mixer at highest speed for 2-3 minutes until creamy. Put the dough into a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C / gas: level 2) for approx. 35 minutes. Let it cool down a little, turn it over and let it cool down. Mix the pudding powder with a little milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and bring to the boil again briefly.
- 2
Let it cool down, stirring from time to time. Drain the apricots and cut half into slices. Chop the pistachios. Cream the rest of the room-warm butter with the whisk of the hand mixer. Stir in pudding by the spoonful
- 3
Cut the wreath twice. Spread the lower ring with 100 g cranberries and cover with the second ring. Spread about 1/2 cm of butter cream on top and cover with apricot slices close together. Cover with the upper ring and loosely spread the remaining buttercream on the wreath. Sprinkle the pistachios over the wreath and refrigerate for about 6 hours.
- 4
Cut out flowers from the remaining apricots. Whip the cream until stiff and put it into a piping bag with star-shaped spout. Decorate the wreath with apricot blossoms and cream tuffs. Decorate each tuff with the remaining cranberries
Nutrition Facts
279 kcal
18 g
22 g
3 g
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