Mandarin shamrock cake (diabetic)

Name: Mandarin shamrock cake (diabetic)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 160 g Flour; 60 g Fructose; 75 g Butter or margarine; 1 TEASPOON Baking Powder; 1 egg (size M); 2 (370 ml each) Glasses Mandarin Oranges; 2 packages Pudding powder; 7-10 Tbsp "Vanilla flavored"; 1/2 l Milk; 500 g Sour cream or crème fraîche; 7-10 Tbsp Grease; 1 package red cake glaze (unsweetened); 32 g flaked almonds

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

160 g Flour
60 g Fructose
75 g Butter or margarine
1 TEASPOON Baking Powder
1 egg (size M)
2 (370 ml each) Glasses Mandarin Oranges
2 packages Pudding powder
7-10 Tbsp "Vanilla flavored"
1/2 l Milk
500 g Sour cream or crème fraîche
7-10 Tbsp Grease
1 package red cake glaze (unsweetened)
32 g flaked almonds

Directions

1
Knead flour, fructose, pieces of fat, baking powder and egg to a shortcrust pastry. Cover the dough and chill for approx. 1 hour
2
Drain the mandarins, collecting the juice. Mix the pudding powder and 3-4 tablespoons of milk. Boil up the rest of the milk. Stir in the pudding powder and bring to the boil briefly. Let the pudding cool down a little. Stir in sour cream
3
Roll out the dough to a circle (approx. 34 cm Ø). Pour into a greased springform pan (26 cm Ø) so that a rim of approx. 3 cm is created. Prick the pastry base several times. Spread the pudding cream on the dough and smooth it down. Spread mandarins on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. Let them cool down
4
Measure out 1/4 litre tangerine juice and mix with the cake glaze powder. Bring to the boil briefly while stirring. Allow to cool slightly, then pour evenly over the mandarins. Let the icing cool down completely. Sprinkle with flaked almonds
5
, 1 1/2 BE (of which 4 g fructose)