Lean curd cake

Preparation

• • Beat egg whites with a pinch of salt until stiff.
  • elb with applesauce, vanilla, low-fat quark, baking powder, optional Flavs of FitnFemale, protein powder and almond flour to a dough, fold in egg whites.
  • Divide dough into two parts
  • Pour the first part into a springform pan and bake at 180°C for about 30 minutes
  • Then bake the second dough
  • Allow both to cool well
  • For the filling, soak gelatin according to package directions
  • Grate lemon zest from 1/2 lemon and mix it with 50ml lemon juice, erythritol, vanilla, low-fat curd and protein powder.
  • Squeeze out the gelatine, dissolve in a saucepan over low heat and mix with a little of the quark mixture first, then stir the mixture into the remaining quark mixture. (Tip: instead of gelatine, you can also use cream stiffener. To do this, simply stir 6-8 packets of cream stiffener into the quark mixture. Attention, with cream stiffener you do not get such a firm result as with gelatine).
  • Whip the cream until stiff and fold into the curd mixture - set aside about 5EL of it.
  • Place a cake ring around the bottom cake layer
  • Pour half of the cream on top and smooth down
  • Put a handful of raspberries on top
  • Spread the remaining cream on top
  • Then put the top cake layer on top of the filling and put cake in the refrigerator overnight together with the cream set aside.
  • After cooling, decorate the remaining cream on the cake with a piping bag and a star nozzle
  • Add raspberries on top & done!

  Products included

  • Shape Me Shake CHF 32.90 incl. VAT
  • Flavs CHF 6.90 incl. VAT

  created by @baking_for_daisy

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