Orange-quark cakes (diabetics)
easy
40 mins
40 mins
Ingredients
- 190 g Flour
- 100 g Butter
- 48 g Fructose
- 7-10 Tbsp grated rind 1 untreated lemon
- 1 TABLESPOON Lemon juice
- 1 Egg Yolk
- 130 g peeled orange
- 300 g Low-fat curd
- 7-10 Tbsp Mark 1 vanilla pod
- 7-10 Tbsp a few dashes of liquid sweetener
- 1 TABLESPOON finely chopped pistachio kernels
- 7-10 Tbsp Scattered sweetness
- 7-10 Tbsp Carambola to decorate
- 7-10 Tbsp Fat and flour
Directions
- 1
Knead flour, butter, fructose, lemon peel and juice, egg yolk and 1-2 tablespoons of cold water to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough about 5 mm thick. Cut out 8 circles (approx. 8 cm Ø) and place them in the greased and flour-spread brioche moulds (7 cm Ø at the top, 4 cm Ø at the bottom). Press the dough slightly and smooth out any protruding edges. Prick the bases with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Allow to cool slightly, turn out of the pan and allow to cool completely. Cut out the orange filets. Squeeze juice from the rest of the orange. Mix quark, orange juice and vanilla pulp. Flavour with sweetener. Cut the cream into balls and fill them into the cakelets. Spread the orange filets on top. Sprinkle with pistachios. Dust the edges of the cakelet with sweetener. Serve decorated with carambola
- 2
Waiting time approx. 1 hour / 2 1/2 BE
- 3
You can exchange these ingredients: Prepare the shortcrust pastry with 65 grams of sugar instead of fruit sugar. Use cream quark as you like. Flavour the quark with 3 sachets of vanillin sugar
Nutrition Facts
250 kcal
26 g
12 g
9 g
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