Apricot rosette cake (diabetics)

Name: Apricot rosette cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 Glasses (à 370 ml; suitable for diabetics) Apricots; 300 g (15 g) + 1 tablespoon of flour; 1 package Baking Powder; 60 g + 6 g diabetic sweetness; 1 pinch Salt; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 150 g Apricot fruit spread; 30 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

2 Glasses (à 370 ml; suitable for diabetics) Apricots
300 g (15 g) + 1 tablespoon of flour
1 package Baking Powder
60 g + 6 g diabetic sweetness
1 pinch Salt
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
150 g Apricot fruit spread
30 g flaked almonds
7-10 Tbsp Grease

Directions

1
Drain the apricots. Knead 300 g flour, baking powder, 60 g diabetic sweetener, salt, quark, milk and oil to a smooth dough. Cut the apricots into small pieces and mix with 100 g fruit spread
2
Roll out the dough on a work surface dusted with 1 tablespoon of flour in a rectangular shape (45 x 36 cm). Spread the apricots on top, roll up from the long side and cut into 10 equal pieces. Grease a springform pan (26 cm Ø). Place the dough pieces in the tin with the cut surface facing upwards. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Roast the flaked almonds in a pan without fat until golden brown, remove. Let the cake cool down on a cake rack and remove from the tin. Spread the cake with 50 g fruit spread. Sprinkle the rim with flaked almonds and 6 g diabetic sweetener
3
1 hour waiting time / 2 BE
4
Not diabetic? Prepare quark oil dough with 75 g sugar and 1 packet of vanillin sugar. Use 1 tin of "normal" apricots (850 ml). Spread the cake with apricot jam and dust with icing sugar
5
Freeze? It freezes beautifully