Strawberry yoghurt tart (diabetics)

Name: Strawberry yoghurt tart (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 Eggs (size M); 120 g Diabetic sweetness; 1 pinch Salt; 75 g Flour; 1/2 TEASPOON Baking Powder; 10 sheets white gelatine; 25 g Strawberry jam suitable for diabetics; 500 g Whole milk yoghurt; 250 g Low-fat curd; 2-3 TABLESPOONS Lime juice; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g Whipped cream; 500 g Strawberries; baking paper; 7-10 Tbsp Slices of lime and lemon balm

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2 Eggs (size M)
120 g Diabetic sweetness
1 pinch Salt
75 g Flour
1/2 TEASPOON Baking Powder
10 sheets white gelatine
25 g Strawberry jam suitable for diabetics
500 g Whole milk yoghurt
250 g Low-fat curd
2-3 TABLESPOONS Lime juice
7-10 Tbsp grated rind of 1 untreated lemon
200 g Whipped cream
500 g Strawberries
baking paper
7-10 Tbsp Slices of lime and lemon balm

Directions

1
Separate eggs. Beat egg whites until stiff. Add 60 g diabetic sweetener and salt. Stir in egg yolks one after the other. Mix flour and baking powder and sieve portions onto the egg mixture, fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, place the sponge mixture on top and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 15-18 minutes. Let them cool down. Place a cake ring around the sponge cake base. Soak the gelatine in plenty of cold water. Spread a thin layer of jam on the cake base. Mix yoghurt, quark, lime juice, 60 g diabetic sweetener and lemon zest. Whip cream until stiff and chill. Squeeze out the gelatine and dissolve at lukewarm temperature. Remove 3 tablespoons of the yoghurt mass and mix with the dissolved gelatine. Then stir the gelatine mixture into the remaining quark yoghurt cream. Cool the cream until the mixture begins to gel. Fold in the cream.
3
Whip cream until stiff and chill. Squeeze out the gelatine and dissolve at lukewarm temperature. Remove 3 tablespoons of the yoghurt mass and mix with the dissolved gelatine. Then stir the gelatine mixture into the remaining quark yoghurt cream. Cool the cream until the mixture begins to gel. Fold in the cream. Spread the cream over the base. Put the cake in a cool place for about 3 hours. Wash and clean the strawberries, drain well and cut in half. Remove the cake from the cake ring. Cover with strawberries. Serve decorated with slices of lime and lemon balm as desired
4
Spread the cream over the base. Put the cake in a cool place for about 3 hours. Wash and clean the strawberries, drain well and cut in half. Remove the cake from the cake ring. Cover with strawberries. Serve decorated with slices of lime and lemon balm as desired
5
Waiting time about 3 3/4 hours. / 1 1/2 BE