Rübli cream slices

Name: Rübli cream slices
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 200 g peeled carrots; 1 untreated lemon; 60 g dried semi-soft apricots; 200 g ground hazelnuts; 60 g Flour; 2 coated Tsp Baking Powder; 6 Eggs (size M); 120 g Diabetic sweetness; 7-10 Tbsp Grease; 250 g Low-fat curd; 200 g Yoghurt cream cheese; 7-10 Tbsp liquid sweetener

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

200 g peeled carrots
1 untreated lemon
60 g dried semi-soft apricots
200 g ground hazelnuts
60 g Flour
2 coated Tsp Baking Powder
6 Eggs (size M)
120 g Diabetic sweetness
7-10 Tbsp Grease
250 g Low-fat curd
200 g Yoghurt cream cheese
7-10 Tbsp liquid sweetener

Directions

1
Grate carrots. Wash lemon, grate peel and squeeze juice. Dice the apricots. Mix everything
2
Mix nuts, flour and baking powder. Separate the eggs. Beat the egg whites until stiff, allowing the sweetness to trickle in. Stir in the egg yolks one by one. Fold in flour and carrot mixture
3
Spread the mixture on a greased baking tray (approx. 35 x 40 cm). Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Cooling down
4
Mix quark, cream cheese and sweetener. Spread on the cake