Coconut crumble cakes

For 8 pieces
  • 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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