Rosette cake with apricots (diabetics)

Name: Rosette cake with apricots (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 250 g Low-fat curd; 1 egg (size M); 1 pinch Salt; 75 g Fructose; 7-10 Tbsp pulp of a 1/2 vanilla pod; 50 ml Sunflower oil; 50 ml Milk; 375 g Flour; 1 package Baking Powder; 40 g Butter; 20 g dried apricots; 60 g Almonds; 20 g Raisins; 50 g Diabetic sweetness; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

250 g Low-fat curd
1 egg (size M)
1 pinch Salt
75 g Fructose
7-10 Tbsp pulp of a 1/2 vanilla pod
50 ml Sunflower oil
50 ml Milk
375 g Flour
1 package Baking Powder
40 g Butter
20 g dried apricots
60 g Almonds
20 g Raisins
50 g Diabetic sweetness
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Mix quark, egg, salt, 50 g fructose, vanilla pulp, oil and milk. Mix flour and baking powder and knead into the quark mixture. Roll out the dough to a rectangle (50 cm x 40 cm) on a well floured work surface
2
Melt the butter and dissolve the rest of the fructose in it. Spread the dough with it. Cut the apricots into small pieces. Peel and roughly chop the almonds. Sprinkle the dough with the raisins. Roll up the dough sheet from the long side. Cut the dough roll into 15 slices
3
Place the slices side by side on a well-greased grease pan of the oven. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Cover with aluminium foil if necessary. Mix diabetic sweetener, lemon juice and spread on the warm cake
4
Time required: approx. 1 hour
5
nutritional values: , 2.5 BE
6
You can exchange these ingredients: Use 75 g of sugar for the dough. To dissolve in the butter, use 40 g of sugar. Instead of raisins - apricots - almond filling
7
you can use 300 g of dried Caribic Royal fruit mixture. Spread the cakes with a glaze of 100 g icing sugar, 1 tablespoon hot water and lemon juice