Eggshell (diabetic)

Ingredients

Directions

1. 1

   Heat 150 ml of milk. Crumble yeast into it and dissolve it. Put flour, 1 egg, 36 g diabetic sweetener, 50 g butter, salt and yeast milk in a bowl and knead until the dough starts to bubble. Cover and leave to rise in a warm place for about 15 minutes. Knead vigorously with your hands and leave to rise for another 15 minutes. In the meantime stir the pudding powder with a little milk until smooth. Boil up the rest of the milk and stir in the pudding powder. Bring to the boil again briefly. Cover the pudding with foil and let it cool down. Drain the apricots and cut into small cubes. Cream 200 g butter with 192 g diabetic sweetness. Separate 5 eggs. Pass the cooled pudding through a sieve and stir into the butter cream by the spoonful. Gradually stir the egg yolks into the butter cream. Grease the fat pan of the oven (approx. 32 x 37 cm). Knead yeast dough briefly and roll out thinly in the fat pan. Press the dough a little high at the edge. Prick the dough several times with a fork. Mix quark and 3 eggs, sweeten with sweetener and spread evenly on the dough. Sprinkle apricots on the quark. Beat the egg whites until stiff and fold into the buttercream. Spread evenly on the quark mixture. Bake in a preheated oven at 200 °C (fan oven: 175 °C) for about 1 hour. Cover with parchment paper after about 40 minutes

2. 2

   You can exchange these ingredients:

3. 3

   Instead of the diabetic sweetness, use 50 g sugar for the yeast dough and 200 g sugar for the butter cream. The curd mass is sweetened with 150 g sugar instead of sweetener. Instead of the apricots from the jar you can also use 125 g dried apricots soaked in 50 ml apricot liqueur. Sprinkle the cake with 2 sachets of vanilla sugar immediately after baking

4. 4

   waiting time approx. 15 minutes / 2 1/4 BE