Coconut crumble cakes
- 125 g low-fat quark
- 6 EL Milk
- 4 EL Oil
- 24 g + 24 g fruit sugar
- 1 Pinch Salt
- grated zest of 1/2 untreated lemon
- 240 g + 80 g dark wheat flour (Type 1050)
- 1 deleted TL baking powder
- 100 g desiccated coconut
- 50 g cold butter / margarine
- 1 Egg yolk (Gr. M)
- 8 TL (50 g ) Apricot jam
40 minutes
light
- 1 .
- Mix the quark, milk, oil, 24 g fructose, salt and lemon peel. Mix and knead 240 g flour and baking powder
- 2.
- For the crumble, use 80 g flour, shredded coconut, fat in pieces, 24 g fructose and egg yolk to make crumble
- 3.
- Divide the quark-oil dough into 8 portions and roll out on a little flour to make flat cakes (approx. 8 cm Ø). Brush with 1 teaspoon of jam. Spread the sprinkles on top
- 4.
- Bake the cakes in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 18-20 minutes. Let cool down
1 piece approx:
- 290 kcal
- 1210 kJ
- 7 g protein
- 14 g fat
- 32 g carbohydrates
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