Low-carb marble cake

Ingredients for 1 servings:

• 100 g xylitol (sugar substitute)
• 50 g butter
• 6 eggs
• 250 g quark
• lemon zest
• Rum or rum flavoring
• vanilla pulp
• 200 g ground almonds
• 1 tbsp almond flour
• 1 tsp. baking soda
• 1 pinch of salt
• 1 tbsp baking cocoa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Sponge cake without flour, also good as muffins

Preheat the oven to 160°C. Separate the eggs. Beat the sugar with the butter until creamy. Gradually stir the egg yolks into the sugar mixture. Add the quark, lemon zest, rum, and vanilla seeds. Mix in the ground almonds, 1 tablespoon of almond flour, and a pinch of baking soda. Beat the egg whites with a pinch of salt until stiff peaks and fold in. Divide the batter in half. Stir the sifted cocoa powder into one half and mix the batters slightly. Instead of cocoa powder, you can of course add a few berries, nuts, or other ingredients. Bake at 160°C for 40 minutes. Check occasionally and do a skewer test. This recipe is sufficient for a standard loaf pan or a muffin tray; the baking time will need to be adjusted accordingly for muffins.