700 g


100 ml lemon juice
375 g flour
175 g Erythritol
250 g butter
2 tablespoons flour
2 eggs
8 g Vanilla Sweet
250 g lowfat curd
50 g Erythritol
25 g semolina
some Erythritol Powder


How it's done:

First wash the apples, cut them into quarters and cut off the core case. Steam the apples with the lemon juice in a pot for about 3 minutes.

Mix the flour and Erythritol together. Melt the butter and pour it over the flour. Mix the ingredients to crumbels with the help of a hand mixer. Sprinkle 2 tablespoons of flour over the crumbels and shake everything in the bowl.

Separate the eggs. Mix the egg white together with the Vanilla Sweet. Mix together the egg yolk, curd, Erythritol and semolina and fold in the white beaten egg.

Oil the springform and fill in half of the crumbles and squeeze it. Than fill in the apples and then the curd on the top. At least fill in the remaining crumbles.

Bake in a pre-heated oven at 160-180° C (circulating air) for about 50-55 minutes. After cooling, sprinkle with some Erythritol Powder and serve.

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