Easter plait with marzipan (diabetics)
easy
120 mins
120 mins
Ingredients
- 350 g Flour
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 36 g Fructose
- 150 ml Milk
- 1/2 cube (21 g) Yeast
- 40 g soft butter or margarine
- 1 egg (size M)
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 80 g shelled almonds
- 1 Drops of bitter almond aroma
- 60 g Whipped cream
- 75 g Sour cherry jam
- 1 Egg Yolk
- 25 g Apricot Jam
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Put flour, lemon zest, salt and 24 g fructose in a bowl. Warm milk lukewarm, crumble yeast into it and dissolve. Add fat, egg and vanilla pulp to the flour and knead everything into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
- 2
In the meantime grind the almonds finely. Mix in the remaining fruit sugar and flavour. Add cream and work everything into a spreadable mixture
- 3
Knead the dough once and roll out into a rectangle (approx. 40x25 cm) on a lightly floured work surface. Spread half of the dough sheet with marzipan, the other half with the cherry jam, leaving a rim (approx. 1 cm) on the long sides. Whisk the egg yolk and brush the rim with it. Roll up the dough sheet from the long side. Cut the dough roll lengthwise with a sharp knife. Turn the halves around each other to form a cord, press the ends together well. Place on a baking tray lined with baking paper and leave to rise for about 15 minutes.
- 4
Bake the plait in a preheated oven (electric: 200 °C/ gas: level 3) for about 35 minutes. Heat up the apricot jam, pass through a sieve and brush the hot plait with it. Leave to cool. Results in approx. 20 slices
- 5
Preparation time
- 6
about 2 hours. ,/ 1 1/2 BE (of which 1 3/4 g fructose)
Nutrition Facts
140 kcal
18 g
6 g
3 g
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