Fig and walnut tart (diabetic)

Name: Fig and walnut tart (diabetic)
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 3 Eggs (size M); 36 g Fructose; 60 g Flour; 60 g chopped walnuts; 1 TABLESPOON Cocoa powder; 1/2 TEASPOON Baking Powder; 25 g Dark chocolate; 1/2 TEASPOON Sunflower oil; 6 Walnut kernel halves; 4 sheets white gelatine; 250 g Low-fat curd; 1 coated Tsp Cinnamon; 50 ml Apple fruit juice drink; 7-10 Tbsp liquid sweetener; 250 g Whipped cream; 75 g Quince jelly; 190 g cleaned figs; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

3 Eggs (size M)
36 g Fructose
60 g Flour
60 g chopped walnuts
1 TABLESPOON Cocoa powder
1/2 TEASPOON Baking Powder
25 g Dark chocolate
1/2 TEASPOON Sunflower oil
6 Walnut kernel halves
4 sheets white gelatine
250 g Low-fat curd
1 coated Tsp Cinnamon
50 ml Apple fruit juice drink
7-10 Tbsp liquid sweetener
250 g Whipped cream
75 g Quince jelly
190 g cleaned figs
baking paper

Directions

1
Separate the eggs, stir the egg yolks, 1 tablespoon lukewarm water and fructose until foamy. Mix flour, chopped walnuts, cocoa and baking powder, add and stir in. Beat egg whites until stiff and fold in. Pour the mixture into a springform pan (20 cm Ø) lined with baking paper and bake in a preheated oven (electric range 175 ° C/ gas: stage 2) for about 20 minutes. Dip the walnuts in half each. Let them set on a cake rack.
2
Remove the base from the mould and remove the paper. Let the base cool down and soak the gelatine. Stir curd, cinnamon and apple juice until smooth, season with sweetener. Squeeze the gelatine, dissolve and mix with the quark. Put it in a cold place. As soon as the cream begins to set, whip 100 g cream until stiff and fold in
3
Cut the bottom in half horizontally. Place the bottom cake layer on a cake plate and close the forming ring around it. Warm the jelly to about 2 tablespoons and spread on the base. Pour cream quark on top. Cover with the rest of the cake base and press down lightly. Put the cake in a cool place for 1-2 hours and remove the ring.
4
Whip the rest of the cream and 1 dash of sweetener until stiff. Spread 2/3 of the cream on the cake, fill the rest into a piping bag. Cut figs into slices and cover the cake with them. Spread with the remaining warmed jelly. Decorate cake with tuffs and nuts