Almond crumble cake from the tray (diabetic)

For 24 pieces
  • 1/4 l milk
  • 750 g flour
  • 1 cube (42 g) yeast
  • 156 g diabetic sweetness
  • 225 g Butter
  • 2 Eggs (size M)
  • salt
  • grated zest of 1 untreated lemon
  • 75 g almond flakes
  • fat
50 Minutes
Warm the milk to lukewarm. Put 500 g flour in a bowl and make a well in it. Crumble the yeast into the hollow, add 20 g of diabetic sweetener and 100 ml of lukewarm milk. Mix with a little flour from the edge. Cover and let rise in a warm place for about 15 minutes. Add 50 g butter, 1 egg, 30 g diabetic sweetness, 1 pinch of salt, lemon peel and 150 ml of lukewarm milk and knead into a smooth dough using the dough hook of the hand mixer. Cover the dough again and let rise for about 30 minutes. For the crumble mix 250 g flour, 106 g diabetic sweetness and a pinch of salt. Add 1 egg and 125 g butter and use the dough hook of the hand mixer to make crumbles. Chill the streusel. Knead the yeast dough briefly again. Grease the oven's drip pan. Roll out the dough on top. Cover and let rise in a warm place for about 10 minutes
Melt 50 g butter. Brush the dough with melted butter. Spread the sprinkles over it. Sprinkle with almonds. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes
55 minutes waiting time. / 2 1/2 BE
Not a diabetic? Replace the diabetic sweetness for the starter dough2 tbsp sugar, for the yeast dough with 50 g sugar and for the crumble with 100 g sugar
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 11 g fat
  • 30 g carbohydrates


Leave A Comment