Egg pie with curd cream (diabetics)

Name: Egg pie with curd cream (diabetics)
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 1 package Pudding powder "vanilla flavour" (suitable for diabetics; for 1/2 l milk; for cooking); 370 ml + 3 tablespoons low-fat milk (1,5 % fat); 250 g Butter or margarine; 30 g fresh yeast; 375 g Flour; 204 g (12 g each) diabetic sweetness + 2 tablespoons to sprinkle; 1 pinch Salt; 8 Eggs (size M); 500 g Low-fat curd; 50 g Raisins; 50 g chopped almonds; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

1 package Pudding powder "vanilla flavour" (suitable for diabetics; for 1/2 l milk; for cooking)
370 ml + 3 tablespoons low-fat milk (1,5 % fat)
250 g Butter or margarine
30 g fresh yeast
375 g Flour
204 g (12 g each) diabetic sweetness + 2 tablespoons to sprinkle
1 pinch Salt
8 Eggs (size M)
500 g Low-fat curd
50 g Raisins
50 g chopped almonds
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Stir pudding powder and 3 tablespoons of milk until smooth. Bring 220 ml milk to the boil and stir in the pudding powder. Bring to the boil again. Cover the pudding with foil and let it cool down. Meanwhile melt 50 g fat, let it cool down a bit. Heat 150 ml milk, crumble yeast into it and dissolve it.
2
Put flour with 36 g diabetic sweetener and salt in a bowl. Add liquid fat, yeast milk and 1 egg and knead with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile separate 5 eggs. Stir 200 g butter and 96 g diabetic sweetener until creamy. Pass the pudding through a sieve and stir in a spoonful. Gradually stir 5 egg yolks into the butter cream. Beat 5 egg whites until stiff, stir in. Grease a fat pan of the oven. Knead yeast dough briefly and roll out thinly in the fat pan. Press the dough up at the edge with your hands. Prick the dough several times with a fork.
3
Beat 5 egg whites until stiff, stir in. Grease a fat pan of the oven. Knead yeast dough briefly and roll out thinly in the fat pan. Press the dough up at the edge with your hands. Prick the dough several times with a fork. Mix quark with 72 g diabetic sweetener and 2 eggs and spread on the dough. Sprinkle with raisins and almonds. Spread butter cream evenly on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover with aluminium foil after about 30 minutes. Let the cake cool down. Sprinkle with 2 tablespoons of diabetic sweetness, cut into pieces and serve
4
Sprinkle with raisins and almonds. Spread butter cream evenly on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover with aluminium foil after about 30 minutes. Let the cake cool down. Sprinkle with 2 tablespoons of diabetic sweetness, cut into pieces and serve