Curd-bowl cake (diabetics)

Name: Curd-bowl cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 16-20 peeled whole almonds; 75 g dried apricots; 225 g Butter or margarine; 180 g Diabetic sweetness; 4 Eggs (size M); 7-10 Tbsp a few drops of baking oil "vanilla flavor"; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 350 g Low-fat curd; 475 g Flour; 1 package Baking Powder; 75 g chopped almonds; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

16-20 peeled whole almonds
75 g dried apricots
225 g Butter or margarine
180 g Diabetic sweetness
4 Eggs (size M)
7-10 Tbsp a few drops of baking oil "vanilla flavor"
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
350 g Low-fat curd
475 g Flour
1 package Baking Powder
75 g chopped almonds
7-10 Tbsp Grease

Directions

1
Grease a cupcake tin (2 litres capacity) well and place 1 almond in each groove at the bottom. Chop the apricots finely. Stir the fat until creamy. Gradually add 175 g diabetic sweetener, eggs, baking oil, lemon peel and juice. Stir in the quark. Mix flour and baking powder, stir in portions. Add apricots and chopped almonds to the dough. Carefully fill the dough into the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for about 1 hour. If necessary, cover after about 40 minutes of baking time. Cool the cake slightly in the tin, turn out onto a cake rack and let it cool down. Dust with the rest of diabetic sweetness
2
Preparation time approx. 1 1/2 hours, , 2 BE
3
THESE INGREDIENTS CAN BE EXCHANGED: Mix the dough with 200-225 g of sugar instead of the 175 g of diabetic sweetness. Finally, dust the cake with 1 tablespoon of icing sugar