Apricot pistachio cake (diabetics)

Name: Apricot pistachio cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 untreated orange; 100 g Butter or margarine; 120 g Diabetic sweetness; 7-10 Tbsp a few drops of butter vanilla aroma; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 60 g Pistachio kernels; 100 g Apricot Jam; 10 sheets Gelatine; 500 g Whole milk yoghurt; 500 g Low-fat curd; 2 (à 370 ml, suitable for diabetics) jars of apricots; 1 package unsugared, light cake glaze; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 untreated orange
100 g Butter or margarine
120 g Diabetic sweetness
7-10 Tbsp a few drops of butter vanilla aroma
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
60 g Pistachio kernels
100 g Apricot Jam
10 sheets Gelatine
500 g Whole milk yoghurt
500 g Low-fat curd
2 (à 370 ml, suitable for diabetics) jars of apricots
1 package unsugared, light cake glaze
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Wash the orange thoroughly, rub dry and rub the peel. Squeeze the orange, measure 60 ml, use the rest for other purposes. Cream soft fat, orange peel, 60 g diabetic sweetness and vanilla aroma. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the orange juice. Grease a springform pan (26 cm Ø), 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 20 minutes.
2
Let cool down on a cake rack. Grind 40 g pistachios finely in the universal chopper. Remove the cake base from the tin. Loosen the rim of the springform pan, rinse, dry and place around the base again. Stir the jam until smooth, spread on the base. Sprinkle with ground pistachios and press down a little. For the cream, soak gelatine in cold water. Mix yoghurt, quark and 60 g diabetic sweetener. Squeeze out the gelatine and dissolve in lukewarm water. Remove 3 tablespoons of cream and mix with the gelatine. Mix the gelatine mixture with the rest of the cream, pour onto the base and smooth it down. Chill the cake for about 2 hours. Drain the apricots, collect the juice and measure 1/4 litre.
3
For the cream, soak gelatine in cold water. Mix yoghurt, quark and 60 g diabetic sweetener. Squeeze out the gelatine and dissolve in lukewarm water. Remove 3 tablespoons of cream and mix with the gelatine. Mix the gelatine mixture with the rest of the cream, pour onto the base and smooth it down. Chill the cake for about 2 hours. Drain the apricots, collect the juice and measure 1/4 litre. Cover the cake with the apricots. Mix the cake glaze and juice and bring to the boil while stirring. Spread the glaze on the apricots with a tablespoon. Let the icing get firm. Chop 20 g pistachios. Decorate the cake with the pistachios and lemon balm
4
Cover the cake with the apricots. Mix the cake glaze and juice and bring to the boil while stirring. Spread the glaze on the apricots with a tablespoon. Let the icing get firm. Chop 20 g pistachios. Decorate the cake with the pistachios and lemon balm