Currant crumble cake (diabetics)

Name: Currant crumble cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 150 g Butter or margarine; 120 g Fructose; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 375 g Flour; 1 TEASPOON Baking Powder; 500 g red currants; 5 g Diabetic sweetness; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

150 g Butter or margarine
120 g Fructose
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
375 g Flour
1 TEASPOON Baking Powder
500 g red currants
5 g Diabetic sweetness
7-10 Tbsp Grease

Directions

1
Cream fat and fruit sugar. Add egg and lemon peel, stir in. Mix flour and baking powder, stir half into the fat-sugar mixture. Knead the rest of the flour with your hands and work everything into crumbles. Press half of the crumbles into a greased springform pan (24 cm Ø) and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 ° C/ gas: level 3) for about 20 minutes. Strip the currants from the panicles. Allow the base to cool slightly, spread the currants evenly on top. Spread the remaining crumbles on the currants. Bake at the same temperature for 30-40 minutes until golden brown
2
Place the cake on a cake rack and let it cool down. Dust with diabetic sweetener
3
Time required: approx. 1 1/4 hours
4
nutritional values: , 2,5 BE (of which 8,5 g fructose)