Rose cake with almonds (diabetics)

Ingredients

Directions

1. 1

   Mix flour, salt and 40 g diabetic sweetener in a bowl. Add egg and lemon zest, crumble yeast on top. Melt 80 g butter in a saucepan. Add cold milk. Add milk-fat mixture to the flour and knead everything with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Chop the apricots very finely. Mix with 100 g soft butter, 30 g diabetic sweetness, ground almonds and cinnamon. Knead the yeast dough and roll out into a rectangle (approx. 30 x 48 cm). Spread with the nut mixture and roll up from the long side. Cut the roll into 12 slices and place them in a greased springform pan (26 cm Ø) with the cut surface facing down. Cover and leave to rise in a warm place for about 15 minutes. Spread the dough with cream and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) for 25-30 minutes. Warm up the jam, mix with 1-2 tablespoons of water and spread on the finished, still warm cake. Let it cool down

2. 2

   Waiting time approx. 45 minutes / 2 BE

3. 3

   You can exchange these ingredients:

4. 4

   Instead of diabetic sweetness for the yeast dough, use 60 g sugar. You can prepare the almond filling with 50 g sugar instead of diabetic sweetness. Replace the diabetic jam with sugared jam