Cherry Cappuccino Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 100 g sugar
• 1 pack of pudding powder (chocolate)
• 60 g flour
• 1 tsp baking powder
• 1 jar morello cherries (from Natreen)
• 500 g quark (low-fat quark, Exquisa 0.2%)
• 2 packs of instant coffee powder (cappuccino), unsweetened
• 1 pack of cream powder (whipped cream from Ruf)
• 125 ml milk (0.3%), skimmed
• 1 pack of gelatin, ground
• Sweetener, liquid
• 1 pack of cake glaze, red, unsweetened
• n. B. water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

WW 2.5 p. per piece

Stretch baking paper over the bottom of a 26 cm diameter springform pan, leaving the sides ungreased (!). Drain the morello cherries, reserving the juice. Beat the eggs with the hot water and sugar for about 5 minutes until thick and pale white. The longer you beat, the fluffier the sponge cake will be. Mix the flour, custard powder, and baking powder and sift it over the egg custard. Gently fold in with a whisk. Pour the batter into the springform pan. Distribute the well-drained cherries over the batter. Bake immediately in a preheated oven at 175°C (top/bottom heat) on the middle rack for about 25-30 minutes. Loosen the sides of the springform pan with a knife, peel off the baking paper, and let it cool on a wire rack. In the meantime, let the gelatine swell according to the package instructions. Prepare the whipped cream with the milk according to the package instructions. Mix the low-fat quark with the cappuccino powder and fold in the whipped cream. Season to taste with liquid sweetener. Stir 2 tablespoons of the cream into the dissolved gelatin, then stir the mixture into the cream. Place a cake ring around the sponge cake base, pour in the cream, and smooth it down. Top up the reserved sour cherry juice with water, if needed, to 250 ml. Mix with the cake glaze powder and (to taste) the sweetener. Bring to a boil and then carefully spread it over the cream with a tablespoon. It’s best to let it run over the back of a spoon onto the cream to avoid unsightly “craters.” Refrigerate the cake for at least 4 hours before serving. Tips: You can also decorate the cake with dots of whipped cream and (fresh) cherries. Or dust with powdered sugar and/or cocoa powder shortly before serving. A super delicious cake that’s low in protein for a WW diet, but despite the sweetener and low-fat quark, it doesn’t taste like it. Plus, the cake looks great with its different layers and colors.