Buttermilk yeast cake with apricots (diabetics)

Name: Buttermilk yeast cake with apricots (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 250 ml Buttermilk; 1 cube (42 g) fresh yeast; 115 g Diabetic sweetness; 7-10 Tbsp pulp from a 1/2 vanilla pod; 500 g Flour; 1 pinch Salt; 25 g soft butter; 1 egg (size M); 2 (370 ml each) jars of apricots; 60 g mixed nut kernels; 20 g Raisins; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

250 ml Buttermilk
1 cube (42 g) fresh yeast
115 g Diabetic sweetness
7-10 Tbsp pulp from a 1/2 vanilla pod
500 g Flour
1 pinch Salt
25 g soft butter
1 egg (size M)
2 (370 ml each) jars of apricots
60 g mixed nut kernels
20 g Raisins
7-10 Tbsp Grease

Directions

1
Warm buttermilk only slightly, crumble yeast into it and dissolve. Put 110 g diabetic sweetener, vanilla pulp, flour, salt, butter and egg into a mixing bowl and pour buttermilk and yeast mixture over it. Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 45 minutes
2
Drain the apricots. Coarsely chop the nuts. Knead the dough again and place it evenly on a greased baking tray. Leave to rise for a further 15 minutes in a warm place
3
Spread apricots on the dough and sprinkle with nuts and raisins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Allow to cool and sprinkle with remaining diabetic sweetness
4
Time required: approx. 60 minutes
5
(without waiting)
6
nutritional values: , 2.5 BE
7
You can exchange these ingredients:
8
Use the same amount of sugar instead of the diabetic sweetness. Replace the mixed nut kernels and raisins with 100 g of trail mix. Instead of apricots for diabetics, use a ?normal? tin (850 ml) instead of apricots for diabetics