Coconut crumble cake (diabetics)

Name: Coconut crumble cake (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 125 g Low-fat curd; 6 TABLESPOONS Milk; 4 TABLESPOONS Oil; 48 g Fructose; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 320 g Wheat flour (Type 1050); 1 coated Tsp Baking Powder; 100 g Coconut flake; 50 g Butter or margarine; 1 Egg yolk (size M); 50 g Apricot Jam

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

125 g Low-fat curd
6 TABLESPOONS Milk
4 TABLESPOONS Oil
48 g Fructose
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
320 g Wheat flour (Type 1050)
1 coated Tsp Baking Powder
100 g Coconut flake
50 g Butter or margarine
1 Egg yolk (size M)
50 g Apricot Jam

Directions

1
Mix quark, milk, oil, 24 g fructose, salt and lemon peel. Mix 240 g flour and baking powder, knead
2
knead 80 g flour, grated coconut, fat in pieces, 24 g fructose and egg yolk into crumbles
3
Divide the quark oil dough into 8 portions and roll out round flat cakes (approx. 8 cm Ø). Spread each portion with 1 teaspoon of jam, spread crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C / gas: level 3) for 18-20 minutes. Let them cool down
4
Time required: approx. 40 min (without waiting time)
5
2 1/2 BE ( of which 7 g fructose)