Apricot cake

Ingredients for 1 servings:

• 40 g flour
• 25 g protein powder (baking protein)
• 25 g almonds, ground
• 1 egg yolk
• 1 tbsp erythritol (sugar substitute)
• 15 g butter, melted or very soft
• Margarine for the mold
• Flour for the mold
• 4 apricots, each weighing approximately 50 grams, without stone
• 250 g quark (I like to use 20%)
• 50 ml cream
• 2 tbsp erythritol (sugar substitute)
• 2 tbsp xylitol (sugar substitute)
• 1 tsp lemon peel
• 2 eggs
• 2 tbsp almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

low in carbohydrates, from a 24cm springform pan, approx. 8 pieces

Grease the cake tin with a little margarine. Mix the egg yolk with the erythritol, add the remaining dough ingredients, and knead. If it’s too dry, add a little water or milk. Preheat the oven to 160°C (fan oven). Let the dough rest and prepare the topping. For the topping, mix everything well except the apricots and the flaked almonds. Halve the apricots, remove the stones, and cut each half into 3 wedges. Now place the dough ball in the tin, dust with a little flour, and press it into the tin with your fingers. This amount is really enough, but you’ll need a little patience. Tip: If you want fewer carbohydrates, you can also use bamboo fiber for this step. Once the dough is evenly distributed, pour the quark mixture on top. Then place the apricots in the mixture and sprinkle the almonds on top. Now bake the cake in the oven for about 35 minutes. These ingredients are sufficient for a 24 cm diameter tin. One-eighth of the cake has 7.5 g of carbohydrates. Tip: If you like bitter almond flavor, you can add a few drops to the quark mixture; it also tastes great. Other fruits, such as mirabelle plums, also work well.