John Myers
Ingredients for 1 servings:
- 1 can kidney beans, 255 g
- 1 tbsp baking cocoa
- 3 m.-sized eggs
- 1 sachet of baking powder
- n. B. Sweetener (Xucker or Stevia)
- 100 g low-fat curd cheese
- 200 ml cream
- 1 bag of gelatin powder or cream stiffener
- some jam (chia jam)
- possibly flavoring (baking flavor) of your choice
- possibly grease for the mold
- possibly fruits for decoration
- possibly cocoa powder for dusting
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Rinse the kidney beans and blend them with the eggs. Then add the quark, cocoa, baking powder, sweetener, and, if desired, baking flavoring, and blend again until smooth. Pour this mixture into a greased or lined pan and bake for 55 minutes. I used a 17-18 cm springform pan. For a larger springform pan, please reduce the baking time to about 35 minutes. Then let the base cool. For the topping, whip the cream with sweetener until stiff peaks form and add the gelatin powder or cream stabilizer. If desired, add a little vanilla or other flavoring. Then divide the cake batter into 2 or 3 slices, spread with chia jam and the cream, fold together, and spread the remaining cream over the cake. Decorate with fruit if desired. I dusted the cake with cocoa powder. For 8 slices, this contains 150 kcal per serving.
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