Wash and stone the plums and cut them into slices. Mix groats powder with 6 tablespoons of cold water and 36 g diabetic sweetener. Bring 340 ml water to the boil. Stir in mixed groats, bring to the boil again. Add plums, fold in. Let cool down. Mix quark, crème fraîche, 120 g diabetic sweetener, lemon juice, eggs, pudding powder and semolina. Pour the quark mixture into a greased springform pan (26 cm Ø), dust with a little flour and smooth it down. Spread the compote evenly on top, leaving a rim (approx. 2 cm) free. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Remove the cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Remove the cake from the tin. Warm up the fruit spread and pass it through a sieve. Spread the cake rim with the fruit spread and sprinkle with grated coconut. Roast the coconut chips in a coated pan without fat until golden brown and sprinkle on the cake surface. Decorate with mint
3 hours waiting time / 2 BE
You're not diabetic? Prepare compote with 75 g, quark mixture with 250 g sugar. Spread the edge of the cake with 1 tablespoon of sugar syrup