Raspberry and gugelhupf (diabetics)

Name: Raspberry and gugelhupf (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 170 g raspberries to sort; 200 g Flour; 250 g Butter or margarine; 100 g Fructose; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 100 g Cornstarch; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 6 g Scattered sweetness

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

170 g raspberries to sort
200 g Flour
250 g Butter or margarine
100 g Fructose
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
100 g Cornstarch
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and breadcrumbs
6 g Scattered sweetness

Directions

1
Mix raspberries with 1 teaspoon of flour. Cream fat, fructose and lemon peel. Stir in eggs one after the other. Mix the remaining flour, starch and baking powder, stir into the fat mass. Put 1/3 of the dough into a greased, breadcrumbed ring cake tin (approx. 2 litres capacity).
2
Fold raspberries into the rest of the dough and also into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 50 minutes. Let the cake rest in the pan for about 15 minutes, then turn it over and let it cool down completely. Sprinkle with powdered sweetness
3
, 1 1/4 BE (of which 5 g fructose)