Apple and cheese cake (diabetic)
- 1 kg peeled and pitted apples
- 180 g Butter
- 4 EL lemon juice
- 210 g flour
- 180 g Diabetic sweetness
- Salt
- 250 g sour cream
- 250 g Lean quark
- 3 Eggs (size M)
- 1 packet 'Vanilla flavor' pudding powder
- grated zest of 1 untreated lemon
- 40 g Almond flakes
- fat
easy
- 1.
- Cut the apples into quarters or eighths, depending on the size. Heat 30 g butter and lemon juice in a saucepan. Add apple pieces and cook covered for about 10 minutes. Stir in between. Let the apples cool down. Heat 150 g butter. Mix the flour, 60 g diabetic sweetness and a pinch of salt in a bowl and pour in the hot butter. With the dough hook of the hand mixer to a crumblyKnead the dough. Allow to cool and press the dough into a greased springform pan (26 cm Ø). Mix the sour cream, quark, 115 g diabetic sweetness, eggs, pudding powder and lemon zest. Drain the apples, place them in the springform pan and spread the quark mixture over them. Sprinkle with flaked almonds. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45–50 minutes. Remove and let cool in the mold. Sprinkle with 5 g of diabetic sweetness
- 2.
- Wait for 1 1/2 hours. / 2 1/2 BE
- 3.
- Not a diabetic? Use 100 g of sugar for the dough, 150 g of sugar for the sour cream mixture
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