Apricot and pistachio cake (diabetic)

For 12 pieces
  • 1 untreated orange
  • 100 g Butter or margarine
  • 120 g diabetic sweetness
  • a few drops of butter vanilla flavor
  • 2 eggs (size M)
  • 150 g flour
  • 1 TL baking powder
  • 60 g pistachio kernels
  • 100 g Apricot jam
  • 10 sheet gelatine
  • 500 g Whole milk yoghurt
  • 500 g Lean quark
  • 2 (370 ml each, suitable for diabetics) jars he apricots
  • 1 packet unsweetened, light cake topping
  • Lemon balm
  • fat
75 minutes
easy
1.
Wash the orange thoroughly, rub dry and rub off the peel. Squeeze the orange, measure out 60 ml, use the rest otherwise. Mix the soft fat, orange peel, 60 g diabetic sweetness and vanilla flavor until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in alternately with the orange juice. Grease the springform pan (26 cm Ø), pour in the dough and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes. Let cool on a wire rack. Finely grind 40 g pistachios in the universal chopper. Remove the cake base from the mold. Loosen the springform rim, rinse, dry and place back around the base. Stir the jam until smooth, spread it on the base. Scatter ground pistachios on top and press down a little. Soak gelatine in cold water for the cream. Mix together the yogurt, quark and 60 g diabetic sweetener. Squeeze out the gelatine and dissolve it lukewarm. Remove 3 tablespoons of the cream and mix with the gelatine. Mix the gelatin mixture with the rest of the cream, pour on the base and smooth out. Chill the cake for approx. 2 hours. Drain the apricots, catch the juice and measure 1/4 liter. Top the cake with the apricots. Mix the cake glaze and juice and bring to the boil while stirring. Spread the icing on the apricots with a tablespoon. Let the casting solidify. Chop 20 g pistachios. Decorate the cake with the pistachios and lemon balm
2.
Wait approx. 3 hours. Photo: Först,
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 9 g protein
  • 9 g fat
  • 24 g carbohydrates

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