Rose cake with apples (diabetics)

Name: Rose cake with apples (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 150 g Low-fat curd; 10 TABLESPOONS Milk; 6 TABLESPOONS Sunflower oil; 120 g Diabetic sweetness; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 800 g cleaned, peeled apples; 7-10 Tbsp juice of 1/2 lemon; 100 g flaked almonds; 50 g Butter; 7-10 Tbsp scraped pulp from 1 vanilla pod; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

150 g Low-fat curd
10 TABLESPOONS Milk
6 TABLESPOONS Sunflower oil
120 g Diabetic sweetness
1 pinch Salt
300 g Flour
1 package Baking Powder
800 g cleaned, peeled apples
7-10 Tbsp juice of 1/2 lemon
100 g flaked almonds
50 g Butter
7-10 Tbsp scraped pulp from 1 vanilla pod
7-10 Tbsp Grease

Directions

1
Mix quark, 6 tablespoons of milk, oil, 60 g diabetic sweetness and salt. Mix flour and baking powder and add to the quark mixture. Knead everything to a smooth dough. For the filling, grate apples coarsely and sprinkle with lemon juice. Mix with 80 g almonds.
2
Heat butter, 60 g diabetic sweetener, 4 tablespoons of milk and vanilla pulp until the butter has melted. Grease a springform pan (26 cm Ø). Knead the dough again and roll out to a rectangle (30 x 40 cm). Spread with some butter-milk mixture. Drain the apple mixture and spread it on the dough, leaving the edge free. Roll up from the long side. Cut into approx. 12 slices and place in the greased tin. Pour the rest of the butter-milk mixture over it and sprinkle with 20 g almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes.
3
Drain the apple mixture and spread it on the dough, leaving the edge free. Roll up from the long side. Cut into approx. 12 slices and place in the greased tin. Pour the rest of the butter-milk mixture over it and sprinkle with 20 g almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Allow to cool and remove from the tin