Cake base / cake base for food combining

Ingredients for 1 servings:

• 2 eggs
• 4 tbsp apple syrup
• 1 pinch of salt
• 250 g quark, 20%
• 30 g chickpeas, ground
• 1 pinch of vanilla powder
• ¼ pack of cream of tartar baking powder
• 100 g almonds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Food combining baking recipe protein group

Grind the almonds (including the brown skins) in a food processor until finely powdered. Place a sheet of baking paper into the base of a 26 cm springform pan. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Beat the eggs, apple syrup, and salt vigorously until light and creamy. Stir in the quark. Mix the chickpea flour, vanilla powder, cream of tartar, and almonds and fold in a spoonful at a time. Ensure that no lumps form and that the batter is smooth. Pour the batter into the springform pan and bake for 20 minutes; the surface should feel firm yet slightly elastic. This cake base can be used as a substitute for regular sponge cakes and can be topped with any fruit that belongs to the protein group (e.g., apricots, peaches, cherries, plums). Tip: For a full baking sheet, double the quantities of ingredients but use only 3 eggs.