John Myers
Ingredients for 1 servings:
- 1 kg low-fat curd cheese
- 6 m.-sized eggs
- 200 g natural yogurt, 1.5% fat
- 2 ½ packs of vanilla pudding powder
- 150 g raspberries
- e.g. sweetener or erythritol
- n. B. Flavdrops, raspberry flavor
- Grease for the mold (baking spray)
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 4 hours 10 minutes
for a 26cm springform pan
Put the quark, eggs, 2 packages of pudding powder, and natural yogurt in a bowl and mix until creamy. Season to taste with a little sweetener. Divide the mixture equally between 2 bowls. Set aside a handful of raspberries for decoration and puree the remaining raspberries in a bowl with a hand blender. Put the pureed raspberries, the remaining pudding powder, and a few drops of Flavdrops into one of the two bowls and mix until creamy. Spray or grease the 26cm springform pan with a little baking spray. Add a generous dollop of the vanilla mixture, then top with a dollop of the raspberry mixture. Continue alternating until all the mixture is used up. Finally, scatter the remaining raspberries over the dough. Bake in the preheated oven at 175°C (top/bottom heat) for about 25 minutes on the middle rack. Then bake for another 25-30 minutes at 150°C (top/bottom heat). Let the cake cool in the pan overnight in the refrigerator. If you cut the cake into eighths, each slice has the following nutritional values: approximately 212.5 kcal, 5.75 g fat, 16.5 g carbohydrates, and 22.75 g protein. This makes it perfect for dieting and muscle building.
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