Apple curd cake Laxmi style

Ingredients for 1 servings:

• 250 g flour (spelt flour type 630)
• 175 g butter, cold, flakes
• 50 g sugar (diabetic sugar)
• 1 pinch of salt
• 1 egg yolk
• 750 g apples, red (Boskoop)
• 1 lemon(s), squeeze
• 100 g ground almonds
• 250 g quark (low-fat quark)
• 75 g butter, soft
• 1 pack of pudding powder, vanilla flavor (sugar-free)
• 75 g sugar (diabetic sugar)
• 1 egg yolk
• 1 lemon(s), zest
• 2 egg whites
• 250 g apricot jam

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Diabetic cake

Quickly knead the flour, butter flakes, sugar, salt, and egg yolk into a shortcrust pastry and chill. Quarter the unpeeled apples, core them, cut them into thick slices, and toss them in the juice of one lemon. Roll the pastry out between sheets of cling film. Line the bottom and sides of a greased 26 cm springform pan with the dough. Prick the pastry base several times with a fork and sprinkle with the ground almonds. Beat 2 egg whites until stiff. Mix the quark with softened butter, custard powder, sugar, egg yolk, and lemon zest until smooth. Fold in the stiffly beaten egg whites. Spread 1/3 of the cream over the base, then top with 1/3 of the apples. Spread the remaining quark over the top and cover tightly with apple slices. Bake the cake in a preheated oven at 160-175 degrees Celsius for 60-70 minutes. Remove the cooled cake from the pan. Warm the apricot jam and spread it over the cake.