Poppy seed sour cream cake with apricots (diabetics)

Name: Poppy seed sour cream cake with apricots (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 200 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 30 g Diabetic sweetness; 1 pinch Salt; 125 g soft butter or margarine; 7-10 Tbsp Grease; 2 (370 ml each) jars of apricots; 3 Eggs (size M); 70 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 500 g Schmand; 50 g ground poppy seed; 7-10 Tbsp grated rind of 1/2 untreated lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

200 ml Milk
1 cube (42 g) Yeast
500 g Flour
30 g Diabetic sweetness
1 pinch Salt
125 g soft butter or margarine
7-10 Tbsp Grease
2 (370 ml each) jars of apricots
3 Eggs (size M)
70 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
500 g Schmand
50 g ground poppy seed
7-10 Tbsp grated rind of 1/2 untreated lemon

Directions

1
For the yeast dough, heat milk and dissolve yeast in it. Mix flour, diabetic sweetener and salt. Add yeast milk and fat, knead everything into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
2
Knead the dough again and roll out on a greased fat pan (approx. 40x35 cm). Leave to rise for another 15 minutes. For the topping drain the apricots well
3
Separate eggs. Beat egg whites until very stiff. Whisk egg yolk, 60 g diabetic sweetener and vanilla pulp until white-frothy. Stir in the sour cream, poppy seed and lemon zest. fold in the beaten egg white
4
Press the pastry base back to the edges of the fat pan, forming a small rim. Pour the poppy seed mixture onto the pastry base and spread it out smoothly. Spread the apricots on top
5
Bake the cake in the lower third of the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 30-35 minutes. Allow to cool and dust with remaining diabetic sweetness