Raindrop cake – the lowest-calorie cake in the world

Ingredients for 1 servings:

• 600 ml mineral water
• 5 g agar-agar or agaranta
• 1 pinch(s) of vanilla sugar
• 1 tsp almond(s), ground or roasted soy flour as desired, or 2 tsp, optional
• Sugar, dark or beet syrup as desired, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

You’ll need a semicircular bowl or mold. Combine the water and agaranta in a saucepan and stir until the agaranta is completely dissolved. Place on the stove and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 to 7 minutes. Now fill the mold with the liquid, let it cool for about 10 minutes, and then refrigerate. After about 3 hours, the right consistency should be reached, and the raindrop cake can now be removed from the mold. To do this, loosen the top edge from the rim with a sharp knife, turn the mold 180 degrees, shake it slightly, and place the cake on a board or plate. Optionally, sprinkle it partially or completely with ground almonds or toasted soy flour. Dark sugar or beet syrup can also be served with it. The raindrop cake should be eaten within 45 minutes, as it will slowly liquefy again at room temperature. Enjoy!