Stracciatella tart with apricots

Name: Stracciatella tart with apricots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 3 Eggs (Gr. M); 48 g Diabetic sweetness; 75 g flour, 1 teaspoon baking powder; 50 g crushed almonds; 5 sheets white gelatine; 250 g Whole milk yoghurt; 250 g Curd (20 % fat in dry matter); 7-10 Tbsp liquid sweetener; 100 g Diabetic chocolate; 200 g Whipped cream; 1 glass (425 ml) Apricot halves

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
3 Eggs (Gr. M)
48 g Diabetic sweetness
75 g flour, 1 teaspoon baking powder
50 g crushed almonds
5 sheets white gelatine
250 g Whole milk yoghurt
250 g Curd (20 % fat in dry matter)
7-10 Tbsp liquid sweetener
100 g Diabetic chocolate
200 g Whipped cream
1 glass (425 ml) Apricot halves

Directions

1
Grease the bottom of the springform pan (26 cm Ø) and separate the eggs. Beat the egg whites and 3 tbsp. cold water until stiff, allowing the sweetness to trickle in. Beat the egg yolks separately into the mixture. Sift flour and baking powder into the mixture, fold in almonds. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down
2
Soak the gelatine. Squeeze out, dissolve over a mild heat. Mix yoghurt, quark and some sweetener. Stir 2-3 tablespoons into the gelatine, then stir into the rest of the mixture. Cool until it begins to gel
3
Cut the bottom in half. Place the edge of the mould around the lower base. Chop 60 g chocolate. Whip cream until stiff. Fold both into the cream. Drain the apricots and place all but 5 on the bottom. Spread 2/3 of the cream on top. Place 2nd base on top. Spread with cream. Chill for about 4 hours. Melt or chop the rest of the chocolate. Decorate cake with chocolate and apricots