Colourful fruit soil (diabetics)

Name: Colourful fruit soil (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 1 pinch Salt; 180 g Diabetic sweetness; 75 g Flour; 1 TEASPOON Baking Powder; 1/4 (approx. 150 g) peeled and cleaned pineapple; 2 peeled kiwis (about 80 g each); 200 g cleaned strawberries; 1 glass 370 ml can of apricots; 1 package Pudding powder vanilla flavor; 350 ml Milk; 1 package glaze; 7-10 Tbsp Fat and little flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
1 pinch Salt
180 g Diabetic sweetness
75 g Flour
1 TEASPOON Baking Powder
1/4 (approx. 150 g) peeled and cleaned pineapple
2 peeled kiwis (about 80 g each)
200 g cleaned strawberries
1 glass 370 ml can of apricots
1 package Pudding powder vanilla flavor
350 ml Milk
1 package glaze
7-10 Tbsp Fat and little flour

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add salt and 80 g diabetic sweetener. Stir in egg yolks one after the other. Mix flour and baking powder, sieve portions onto the egg mixture and fold in. Grease a fruit base mould (approx. 27 cm Ø) and dust with a little flour. Add the dough and smooth it down.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Cut pineapple into pieces, kiwis into slices. Boil 50 g diabetic sweetener and 100 ml water. Cook the kiwis and pineapple for about 1 minute. Take out, drain and let cool down. Wash and quarter the strawberries. Drain the apricots and collect the juice. Cut the apricots into slices. Take the base out of the oven, place on a grid and let it cool down for about 5 minutes. Then turn out of the mould. Let them cool down. In the meantime, stir pudding powder, 50 g diabetic sweetener and approx. 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove the pan from the heat and stir in the pudding powder. Place back on the stove and cook for at least 1 minute while stirring.
3
Cut the apricots into slices. Take the base out of the oven, place on a grid and let it cool down for about 5 minutes. Then turn out of the mould. Let them cool down. In the meantime, stir pudding powder, 50 g diabetic sweetener and approx. 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove the pan from the heat and stir in the pudding powder. Place back on the stove and cook for at least 1 minute while stirring. Allow to cool briefly, place on the bottom and smooth down. Spread the fruit on the cake. Put the cake glaze powder in a small pot. Fill up apricot juice with water to 1/4 litre. Boil up while stirring. Spread the hot icing evenly over the fruit from the middle with a spoon. Let it cool down
4
Allow to cool briefly, place on the bottom and smooth down. Spread the fruit on the cake. Put the cake glaze powder in a small pot. Fill up apricot juice with water to 1/4 litre. Boil up while stirring. Spread the hot icing evenly over the fruit from the middle with a spoon. Let it cool down
5
Waiting time approx. 45 minutes / 2 1/2 BE