Plum tart (diabetics)

Ingredients

Directions

1. 1

   Cream fat, fructose and vanilla. Add the eggs one after the other, mix flour and baking powder, stir in the milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with a little breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 20 minutes. Let it cool down in the form

2. 2

   In the meantime cut the lemon in half. Peel 1 half spirally, grate the peel finely from 1 half and squeeze the juice. Cut the plums into quarters. Bring a good 1/8 litre fruit juice drink, cinnamon stick, lemon spiral, 1-2 tablespoons lemon juice and plums to the boil and simmer for about 3 minutes. Stir starch and rest of the drink until smooth. Stir into the compote and bring to the boil again. Remove cinnamon and lemon. Sweeten compote with sweetener and spread on the cake except for something to decorate. Let cool off

3. 3

   Mix quark, remaining lemon juice and grated lemon peel, sweeten with sweetener. Whip cream until stiff and fold in. Spread the cream on the compote until smooth. Add the rest of the compote as a blob and spread with a spoon in a wavy pattern. Put the cake in a cool place for about 1 hour. Remove from the tin and serve dusted with cinnamon

4. 4

   YOU CAN EXCHANGE THESE INGREDIENTS:

5. 5

   Mix the dough with 100 g sugar instead of the fruit sugar and 1 sachet of vanilla sugar instead of vanilla pulp. You can cook the compote with plum nectar or red currant juice and 50 g sugar. Then do not sweeten with sweetener. Prepare the quark cream with 3 tablespoons of sugar and 1 packet of vanilla sugar and leave out the sweetener