Apple curd cake with coconut

For 12 pieces
  • fat
  • 300 g peeled and pitted apples
  • juice of 1 lemon
  • 150 g + 200 g low-fat quark
  • 3 Eggs (Gr. M)
  • 4 EL Oil
  • 40 g + 40 g diabetic sweetness
  • Salt
  • 300 g flour
  • 1 packet Baking powder
  • 50 g wild cranberries
  • 25 g Apricots -Jam
  • 1 tbsp (10 g ) desiccated coconut
45 minutes
easy
1.
Grease springform pan (26 cm Ø). Cut the apples into thin rings and drizzle with lemon juice.
2.
Mix 150 g quark, 1 egg, oil, 40g sweetness and 1 pinch of salt. Knead in the flour and baking powder. Press the dough into the mold, pulling up the edge 3–4 cm.
3.
Separate 2 eggs. Mix the egg yolks with 200 g quark and 40 g sweetness. Beat egg whites until stiff and fold in. Spread the mixture on the dough. Spread the apples on top. Fill the holes with the cranberries.
4.
Bake in a hot oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for 25–30 minutes. Let cool down. Warm up the jam. Brush the cake with it. Sprinkle the edge with desiccated coconut.
1 piece approx:
  • 210 kcal
  • 8 g ​​protein
  • 6 g fat
  • 29 g carbohydrates

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