Apple ring cake (diabetic)

For 16 pieces
  • 300 g pitted apples
  • juice of 1 lemon
  • 350 g Lean quark
  • 3 eggs (G. M)
  • 4 EL Oil
  • l
  • 80 g fruit sugar
  • 1 pinch salt
  • 300 g flour
  • 1 packet Baking powder
  • 50 g Wild cranberries
  • 25 g Apricot jam
  • 20 g Desiccated coconut
  • baking paper
60 minutes
light
1.
Wash the apples and cut them into slices. Drizzle with lemon juice
2.
Mix 150 g quark, 1 egg, oil, 40 g fructose and salt with the whisk of the hand mixer. Mix the flour and baking powder, fold into the quark mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Press the dough into the mold with your hands, pulling the edge up 3-4 cm
3.
Separate the rest of the eggs. Mix 200 g quark, egg yolks and 40 g fructose. Beat egg whites until stiff and fold in. Put on the dough and smooth out. Spread the apples on top and fill the holes with 1/2 teaspoon of cranberries each. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25-30 minutes. Let cool on a wire rack. Heat the jam, sieve it and brush the apples and the edge of the cake with it. Sprinkle the edge of the cake with desiccated coconut
4.
, BE 1 1/2 (of which 6 g fructose)
1 piece approx:
  • 160 kcal
  • 670 kJ
  • 6 g protein
  • 5 g fat
  • 20 g carbohydrates

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