Applesauce cream cake

Ingredients for 1 servings:

• 500 g applesauce or apple puree, unsweetened
• 1 pack of gelatin powder for 500 ml
• 200 ml soy cream (soy cream cuisine), coconut cream or similar.
• 1 bag of cream stiffener
• 250 g kidney beans from the can
• 1 tbsp cocoa powder
• 3 eggs
• 100 g quark
• 50 g of sweetener (xylitol, erythritol …) in Stevia is the amount needed to replace 70 g of sugar
• 1 ½ tsp baking powder
• possibly flavoring (baking flavor for the base)
• some butter for the mold, or baking paper

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours

Low carb, sugar-free, flour-free

First, bake the base. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Blend the rinsed kidney beans with the eggs. Then add the quark, cocoa, baking powder, sweetener, and—if desired—baking flavoring, and blend again until smooth. Pour this into a greased or parchment-lined dish and bake for 35 minutes. Then let the base cool. Topping: Allow 500 ml of gelatin to swell according to the package instructions. I used powder (1 sachet) and let it swell with 4-6 tablespoons of water for 10 minutes. Heat this in a saucepan until dissolved, but do not boil. Then stir in a spoonful of apple puree and gradually add the rest while stirring. It’s best to place the base on a cake plate and place a cake ring around it, then spread the apple puree mixture on top. Now let the cake cool and refrigerate it for about 2 hours to allow the gelatin to set. Then, whip the chilled cream with the cream stiffener and spread it on the cake. You can also add a little sweetener if you like. Afterward, it’s best to refrigerate it again; this will firm up the cream layer even more. If desired, you can dust the cake with a little cocoa powder before eating. This will yield 8 slices. You won’t even taste the kidney beans!