Apricot-cheese cake (diabetics)

Name: Apricot-cheese cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Butter; 250 g Flour; 84 g Diabetic sweetness; 3 Eggs (size M); 1 pinch Salt; 250 g Schichtkäse (20 % fat); 100 g + 3 tablespoons whipped cream; 1/2 TEASPOON grated lemon peel; 20 g Semolina; 750 g Low-fat curd; 1 1/2 TSP. liquid sweetener; 1 package Cream stabiliser; 2 (370 ml each) jars of apricots; 1 package frosting without sugar; 1/4 l Apple fruit juice drink; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Butter
250 g Flour
84 g Diabetic sweetness
3 Eggs (size M)
1 pinch Salt
250 g Schichtkäse (20 % fat)
100 g + 3 tablespoons whipped cream
1/2 TEASPOON grated lemon peel
20 g Semolina
750 g Low-fat curd
1 1/2 TSP. liquid sweetener
1 package Cream stabiliser
2 (370 ml each) jars of apricots
1 package frosting without sugar
1/4 l Apple fruit juice drink
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead butter in pieces, flour, 36 g diabetic sweetener, 1 egg and salt until smooth. Cover and chill for about 30 minutes. Roll out dough between two layers of foil round (approx. 30 cm Ø). Grease the baking tin (24 cm Ø) and line with the dough. Press the rim up. Prick the base several times with a fork. Separate 1 egg for the cheese mixture. Mix the egg yolk, 1 egg, 48 g diabetic sweetener, Schichtkäse, 3 tablespoons cream, lemon rind and semolina. Beat the egg white until stiff, fold in. Spread the mixture on the base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Leave to rest for approx. 10 minutes in the switched off oven. Remove from the oven and allow to cool. Remove the base from the mould. Whip curd and sweeten with sweetener. Whip 100 g cream until stiff, allowing the cream setting agent to trickle in. Fold cream into the quark. Spread the mixture on the base. Chill for about 30 minutes. Drain the apricots and spread on the quark mixture. Stir the cake glaze powder and fruit juice drink until smooth, bring to the boil while stirring and allow to cool briefly. Spread evenly over the apricots, allow to set
2
1 hour waiting time / 2 BE
3
Not diabetic? Prepare short pastry with 75 g sugar, cheese and quark cream mass with 50 g sugar each. Cover with 1 tin (850 ml) of "normal" apricots. For the glaze use apple juice and 2 tbsp. sugar