Apple and cinnamon cake (diabetic)

For 16 pieces
  • 150 g soft butter or margarine
  • 60 g Diabetic sweetness
  • 1 Pinch Salt
  • 3 eggs (size M)
  • 200 g flour
  • 1 TL Baking powder
  • 3 sheet white gelatine
  • 550 g pitted apples
  • 1 TL ground cinnamon
  • 1-2 tbsp lemon juice
  • 4 TL liquid sweetener
  • 300 g Lean quark
  • 200 g whipped cream
  • cinnamon and lemon balm
  • baking paper
60 minutes
Mix the fat, diabetic sweetness and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in. Line the bottom of a springform pan (26 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. Soak the gelatine in cold water. Cut the apples into wedges. Bring the apples, cinnamon, lemon juice and 100 ml water to the boil and stew for 3-5 minutes. Take out some columns to decorate. Add 2 teaspoons of sweetener to taste. 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 2 teaspoons of sweetener. Whip the cream until stiff and fold into the quark. Spread the quark cream on the compote in waves. Decorate the cake with the remaining apple slices and possibly lemon balm. Possibly. Dust with cinnamon
/ 1 1/2 BE
You can exchange these ingredients:
Use 80 g of sugar for the dough instead of diabetic sweetness. Replace the sweetener for the compote with 2 tablespoons of sugar. You can sweeten the quark cream with 3 tablespoons of sugar instead of sweetener
1 piece approx:
  • 210 kcal
  • 880 kJ
  • 6 g protein
  • 13 g fat
  • 18 g carbohydrates


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