Melt the butter and let it cool down. Warm the milk lukewarm. Dissolve yeast in it. Add flour, 20 g diabetic sweetener, 1 egg and butter and knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, sort, clean, wash and drain the fruit well. Mix sour cream, 3 eggs, 52 g diabetic sweetener.
Grease a baking dish (26 cm Ø) with removable bottom. Knead yeast dough again, roll out round (28 cm Ø) and place in the mould. Press dough at the edge. Spread 400 g fruits in it, pour the icing evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Sprinkle with remaining fruit and bake for another 15 minutes. If necessary, sprinkle with a little diabetic sweetness
Waiting time approx. 30 minutes / BE 2