Apricot layer cake (diabetics)

Name: Apricot layer cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (size M); 240 g Diabetic sweetness; 1 pinch Salt; 50 g Flour; 70 g Cornstarch; 1 TEASPOON Baking Powder; 5 sheets Gelatine; 300 g Whole milk yoghurt; 7-10 Tbsp Juice and peel of 1 lime; 250 g Whipped cream; 500 g pitted apricots; 300 ml Orange juice; 7-10 Tbsp scraped pulp from 1 vanilla pod; 25 g crushed pistachio kernels; 1 Lime to decorate; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (size M)
240 g Diabetic sweetness
1 pinch Salt
50 g Flour
70 g Cornstarch
1 TEASPOON Baking Powder
5 sheets Gelatine
300 g Whole milk yoghurt
7-10 Tbsp Juice and peel of 1 lime
250 g Whipped cream
500 g pitted apricots
300 ml Orange juice
7-10 Tbsp scraped pulp from 1 vanilla pod
25 g crushed pistachio kernels
1 Lime to decorate
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 40 g diabetic sweetener and salt. Stir in egg yolk. Mix flour, 30 g starch and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
2
Take out and let cool down. Remove the base from the pan. Place a springform pan rim or cake ring around the base. Soak gelatine in cold water. Mix yoghurt, 100 g diabetic sweetener, lime juice and zest. Squeeze the gelatine, dissolve carefully and stir into the cream. Whip cream until stiff and fold in. Spread the cream on the base, chill for 2 hours. For the compote, cut the apricots into larger pieces. Boil up orange juice, vanilla pulp and 100 g diabetic sweetener. Add the apricots and simmer for 3-4 minutes. Stir 40 g starch with some water until smooth. Stir into the boiling liquid and bind the compote with it.
3
Spread the cream on the base, chill for 2 hours. For the compote, cut the apricots into larger pieces. Boil up orange juice, vanilla pulp and 100 g diabetic sweetener. Add the apricots and simmer for 3-4 minutes. Stir 40 g starch with some water until smooth. Stir into the boiling liquid and bind the compote with it. Let the compote cool down. Spread lukewarm on the cream. Chill for another 2 hours. Remove the cake from the tin. Sprinkle with pistachios. Wash 1 lime as desired, rub dry and peel the skin spirally with a Julienne knife. Decorate the cake with it
4
Let the compote cool down. Spread lukewarm on the cream. Chill for another 2 hours. Remove the cake from the tin. Sprinkle with pistachios. Wash 1 lime as desired, rub dry and peel the skin spirally with a Julienne knife. Decorate the cake with it
5
Waiting time about 5 hours. / 3 BE