John Myers
Ingredients for 12 servings:
- 155 g butter
- 195 g flour
- 2 tsp cocoa powder
- 144 g sweetener (diabetic sweetener)
- 1 vanilla pod(s), the pulp
- 4 m.-sized eggs
- 600 g quark (low-fat quark)
- 1 pkt. pudding powder, vanilla for 500ml, suitable for diabetics
- 30 g chocolate, diabetics
- Flour, for rolling out
- Fat, for the shape
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
diabetic
Combine 80g butter in pieces, flour, 1 teaspoon of cocoa powder, 48g sweetener, half the vanilla seeds, 1 egg, and a pinch of salt. Mix to form a smooth dough. Chill for about 30 minutes. Roll out the dough on a floured surface, place it in a greased springform pan, pull up the edges, and prick the base several times. Chill. Beat 75g butter with 96g sweetener and the remaining vanilla seeds until fluffy. Separate 3 eggs and stir in the egg yolks one at a time. Stir in the quark and custard powder. Beat the egg whites and fold in. Halve the mixture. Sift 1 teaspoon of cocoa powder onto one part and fold in. Drop the mixture into the pan in small dollops and marble with a fork. Bake in a preheated oven at 175°C (350°F) or 150°C (fan oven) for about 1 hour. Cool in the pan on a wire rack. Decorate the cake with chocolate curls. Protein 11g, Fat 13g, Carb 28g, 2.5g
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