Almond cake 'Linzer Art' (diabetics)

For 16 pieces
  • 250 g ground unpeeled almonds
  • 150 g flour
  • 1 Knife tip baking powder
  • 175 g Butter or margarine
  • 96 g fruit sugar
  • pulp of 1 vanilla pod
  • 1 TL cinnamon
  • 1 egg (size M)
  • 2 (225 g ) Glasses of sour cherry jam extra
  • 1 egg yolk
  • 1 EL Whipped cream
  • 6 g diabetic sweetness
  • flour
  • fat
75 minutes
Mix the almonds, flour and baking powder. Fat,Add the fructose, vanilla, cinnamon and the egg. Process everything with the dough hook of the hand mixer, finally knead quickly with cool hands to a smooth dough. Cover and chill for about 1 hour. Roll out 3/4 of the dough on a lightly floured work surface around (approx. 30 cm Ø) approx. 1 cm thick. Line a greased springform pan (26 cm Ø) with it, forming a 2 cm wide rim. Prick the dough several times with a fork. Add the jam and smooth it out. Roll out the rest of the dough approx. 5 mm thick and cut into approx. 1.5 cm wide strips with a pastry wheel. Lay these on top of the jam like a grid. Whisk the egg yolk and cream together, brush the strips of dough with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 50 minutes. Let cool down, remove from the mold. Dust the edge of the cake with diabetic sweetness
Mix the dough with 125 g sugar instead of the Knead 96 g of fruit sugar and 1 packet of vanilla sugar instead of vanilla pulp. Use 1 450 g jar of cherry jam for the topping and finally dust the cake with 1 tablespoon of powdered sugar
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 5 g protein
  • 8 g ​​fat
  • 21 g carbohydrates


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