Rhubarb-strawberry-quark-cakes

Ingredients for 1 servings:

• 170 g spelt flour
• 20 g fresh yeast
• 60 Erythritol (sugar substitute)
• 60 ml milk, 1.5% fat content
• 55 g low-fat margarine
• 1 egg white
• 50 g oat flakes, fine or flour
• 60 g low-fat curd cheese
• 1 egg yolk
• 150 g rhubarb
• 100 g strawberries

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

low-calorie

For your yeast dough, warm the milk with 25g of margarine until lukewarm. Dissolve the yeast and 20g of erythritol in the milk. Add the flour and egg whites to the yeast mixture and knead into a smooth dough using the dough hook of a mixer. Cover and let rise for 1 hour, preferably in a warm place. In the meantime, finely mix the oats. Using a fork, crumble the oat flour with 40g of erythritol and 30g of low-fat margarine. Mix the quark, egg yolk, and 1 tbsp of erythritol. Wash and chop the strawberries and rhubarb. Knead the dough and form 4 balls. Place them on a baking sheet lined with baking paper, leaving some space between them, and let rise for another 15 minutes. Make a well with a spoon and spread the quark mixture into the wells. Distribute the rhubarb and strawberries on top. Sprinkle the crumbles on top. Bake in a preheated oven at 180 °C top/bottom heat for about 20 minutes on the middle rack