Frankfurt apricot wreath (diabetics)

Ingredients

Directions

1. 1

   Drain the apricots. Put 3 apricots aside for decoration. Dice the rest of the apricots. Cream 200 g butter and diabetic sweetener. Stir in eggs one by one. Mix flour, ground almonds and baking powder and stir into the fat mass. Fold diced apricots into the dough

2. 2

   Grease the springform pan with the tube bottom insert (24 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C / gas: level 2) for approx. 50 minutes. Take out and let cool down for about 15 minutes. Then turn out and let cool down

3. 3

   Stir pudding powder and 8 tablespoons of milk until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil briefly. Let the pudding cool down

4. 4

   Roast the flaked almonds. Cut the wreath twice. Spread each base with jam. Whip 200 g butter until creamy white. Stir in the pudding by the spoonful. Spread 1/3 of the buttercream on the cake layers, place on top of each other and spread with the remaining buttercream. Press the flaked almonds. Cut 3 apricots into slices and decorate the wreath with them