Apricot wedges (reduced calories)
- 4 eggs (size M)
- 120 g Diabetic sweetness
- 100 g flour
- 2 EL Cocoa powder
- 1 leveled TL Baking powder
- 1 glass (370 ml each; suitable for diabetics) Apricots
- 6 sheet gelatine
- 250 g Schmand
- 200 g Whole milk yogurt
- 400 g whipped cream
- 100 g Apricot jam
- Mint
- baking paper
50 minutes
light
- 1.
- Separate eggs. Beat the egg white and 1 tablespoon of water until stiff. Add 60 g of diabetic sweetness. Stir in egg yolks one at a time. Mix the flour, cocoa and baking powder, sieve onto the egg mixture. Fold in loosely and spread on a baking sheet lined with baking paper. In the preheated oven (electric stove: 200 ° C / convection: notsuitable / gas: level 3) bake for about 10 minutes. Overturn on a damp tea towel and carefully peel off the baking paper. Let cool down. Halve the biscuit plate once across. Place the baking frame around a shelf. Drain the apricots. Soak the gelatine in cold water. Mix the sour cream, yoghurt and 60 g diabetic sweetness together. Whip 300 g cream until stiff. Squeeze out the gelatine, dissolve it and stir into the sour cream, fold in the cream. Spread 1/4 of the cream on the floor. Approx. Spread half of the apricots on top. Put the rest of the cream on top and smooth it out. Place the second floor on top and chill for about 2 hours. Whip 100 g cream until stiff, spread on top. Cut the cake into pieces and cover with the remaining apricots. Warm up the jam, puree. Brush the apricots with it. Decorate with mint
- 2.
- Wait approx. 2 1/2 hours. / 1 1/2 BE
1 piece approx:
- 280 kcal
- 1170 kJ
- 6 g protein
- 19 g fat
- 18 g carbohydrates
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