Poppy seed quark cake (diabetics)

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
5 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 175 Flour
  • 60 g Diabetic sweetness
  • 7-10 Tbsp Vanilla pulp
  • 1 Egg yolk (size M)
  • 125 g Butter or margarine
  • 4 Eggs (size M)
  • 750 g Low-fat curd
  • 1 package Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp a few squirts of lemon juice
  • 7-10 Tbsp liquid sweetener
  • 50 g ground poppy seed
  • 40 g Raisins
  • 7-10 Tbsp Grease
  • 1 TABLESPOON Whipped cream
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Put flour, 55 g diabetic sweetener, vanilla pulp, egg yolk and fat in pieces into a mixing bowl. Mix to a smooth dough with the dough hooks of the hand mixer. Cover and refrigerate for approx. 30 minutes. separate the eggs, mix egg yolk, quark and pudding powder until smooth.

  2. 2

    Season to taste with lemon juice and some sweetener. Fold in poppy seeds and raisins. Roll out the dough between two layers of foil and grease a circle (approx. 24 cm Ø), place a circle of dough on top and prick several times.

  3. 3

    Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 10 minutes, fill the quark mixture into the form and bake for another 50 minutes.

  4. 4

    Place the stars in a circle on the cake, spread with cream and bake at the same temperature for another 20-25 minutes. Allow to cool and sprinkle with the rest of diabetic sweetness for serving.

Nutrition Facts

KCAL
260 kcal
CARBS
23 g
FATS
14 g
PROTEINS
14 g