Mascarpone fruit cake (diabetics)

Ingredients

Directions

1. 1

   Drain the fruit. Crumble yeast into the milk, dissolve. Add fat. Put flour, fructose, half vanilla pulp, salt and egg in a mixing bowl. Pour yeast milk on top and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes

2. 2

   Put 3 apricots aside for decoration. Roughly dice remaining fruit and fold into the dough. Fill the dough into a springform pan (26 cm Ø) greased at the bottom and smooth it down. Cover and let rise for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for 35-40 minutes. Take the cake out of the oven, remove from the edge of the pan with a knife and let it cool down

3. 3

   Mix mascarpone, curd, remaining vanilla pulp and lemon juice with the whisk of the hand mixer until smooth, season with sweetener. Cut remaining apricots into slices. Remove the cake from the tin and spread loosely with the mascarpone cream. Decorate with sliced apricots, julienne and lemon balm

4. 4

   Preparation time approx. 1 hour (without waiting time)

5. 5

   YOU CAN EXCHANGE THESE INGREDIENTS:

6. 6

   Instead of canned fruit for diabetics, use 1 tin (850 ml) of pears and 1 tin (425 ml) of apricots. Knead the yeast dough with 100 g sugar instead of the fruit sugar. If you like, you can use 2 P. Bourbon vanilla sugar instead of the vanilla pulp. Mix the mascarpone cream with 2-3 tablespoons of sugar and then do not season with sweetener