Apple and cinnamon cake (diabetic)

For 12 pieces
  • 125 g soft yogurt butter (20% less fat)
  • 40 g Diabetic sweetness
  • 2 Eggs (size M)
  • 125 g Flour
  • 1 leveled TL baking powder
  • 3 sheet white gelatine
  • 400 g pitted apples
  • 1 EL Lemon juice
  • liquid Sweetener
  • 500 g low-fat quark
  • 100 g Whipped cream
  • lemon balm and cinnamon
  • baking paper
60 minutes
Stir the fat and diabetic sweetness until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Let cool down. Gelatin in cold watersoaking. Cut the apples into wedges. Bring the apples, lemon juice and 100 ml water to the boil and simmer for 3 minutes. Take out some columns to decorate. Season the compote with a little sweetener (approx. 8 drops), leave to cool. Squeeze out the gelatine and dissolve it in the warm apple compote. Refrigerate. As soon as the mass begins to gel, spread it on the floor. Chill the cake for approx. 2 hours. Mix the quark with a little sweetener (approx. 16 drops. Beat the cream until stiff and fold it into the quark. Spread the quark cream in waves on the compote. Decorate the cake with the remaining apple wedges and lemon balm. Dust with cinnamon
Waiting time approx. 2 1/4 hours. Photo: Först,
1 piece approx:
  • 210 kcal
  • 880 kJ
  • 9 g protein
  • 11 g fat
  • 18 g carbohydrates


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