Binchen's Red Berry Compote Cake

Ingredients for 1 servings:

• 2 egg whites
• 1 egg(s)
• 20 g fructose
• 1 tsp sweetener, liquid
• 125 ml milk 1.5% fat
• 80 g flour
• ½ pack of baking powder
• 250 g quark (low-fat quark)
• 50 ml milk 1.5% fat
• 1 bottle of Cremefine for whipping
• 1 jar red fruit compote (dietary = 370 g)
• 1 ½ packs of gelatin (instant)
• possibly strawberries
• 1 pack of cake glaze, clear
• vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

WW / 3 PP St.

Sponge cake preparation: Beat the two egg whites until stiff and set aside. Mix together the egg, fructose, sweetener, milk, flour, and baking powder, then fold in the egg whites. Pour everything into a springform pan lined with baking paper and bake at 180°C for 10-15 minutes (test with a skewer). Allow the base to cool in the pan. Cake cream preparation: Mix the low-fat quark with a little milk and vanilla sugar until creamy. Whip the Cremefine in a separate bowl until stiff. Fold the stiffly whipped cream into the low-fat quark, along with one sachet of instant gelatine, and mix briefly again with a hand mixer. If desired, add a few fresh strawberries to the mixture. Sweeten to taste. Put the red berry compote in a bowl, add a little sweetener, and 1/2 sachet of instant gelatine. Fold half of the red berry compote into the quark cream. Now pour the quark, cream, and red berry compote mixture onto the cooled sponge cake base and smooth it down. Spread the remaining red berry compote on top of the cake. Garnish with more fruit, if desired. Prepare the sugar-free glaze and spread it on top of the red berry compote. The cake has approximately 31 WW points, so 10 slices will yield 3.1 points each.