Pear plucking cake (diabetics)

Name: Pear plucking cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Eggs (size M); 180 g Flour; 1 yesterday tbsp. cocoa powder; 1 coated Tsp Baking Powder; 100 g Diabetic sweetness; 120 g cold + 50 g soft butter; 1 glass (370 ml) Pears; 200 g Low-fat curd; 200 g Schmand; 1 package Sauce powder vanilla flavor; 2-3 TEASPOONS liquid sweetener; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Eggs (size M)
180 g Flour
1 yesterday tbsp. cocoa powder
1 coated Tsp Baking Powder
100 g Diabetic sweetness
120 g cold + 50 g soft butter
1 glass (370 ml) Pears
200 g Low-fat curd
200 g Schmand
1 package Sauce powder vanilla flavor
2-3 TEASPOONS liquid sweetener
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Separate 1 egg. Mix flour, cocoa, baking powder and diabetic sweetener. Add the egg yolk and 120 g butter in pieces and knead everything into a smooth dough. Cover and chill for about 30 minutes. Drain pears well. Mix 50 g soft butter, quark, sour cream, 1 egg, 1 egg white, sauce powder and liquid sweetener. Grease a springform pan (20 cm Ø). Put 75 g of dough aside, roll out the rest of the dough between 2 layers of cling film round (approx. 26 cm Ø). Place in the form and press up 2-3 cm at the edge. Cover the base with pears. Spread curd cream on top. Roll out 75 g of dough between sheets of cling film, pull apart and place on the cake. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Leave to cool in the mould
2
Waiting time approx. 2 hours. / 2 BE
3
You can exchange these ingredients:
4
Take 100 g of sugar instead of diabetic sweetness. Replace liquid sweetener with 1 packet of vanillin sugar and 5 tablespoons of sugar. Replace the pears for diabetics with 1 small can of pears