Healthy sports cheesecake

Ingredients for 1 servings:

• 600 g flour (spelt and wholemeal spelt flour), mixed
• 1 cube of yeast, fresh
• 270 ml milk, lukewarm
• 1 egg(s)
• 4 tbsp rapeseed oil
• 4 tbsp sugar
• 1 pinch of salt
• Oil for the trays
• 2 cups of low-fat curd cheese (1 kg)
• 4 eggs
• 200 ml milk
• 3 tbsp oil
• ¾ kg apples or seasonal fruit
• 150 g cranberries
• 2 sachets of pudding powder (vanilla flavor)
• 3 tsp cinnamon powder
• ½ lemon(s), the juice
• n. B. Powder (protein powder, vanilla flavor)
• n. B. almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

A low-fat, low-sugar cake with plenty of protein. Ideal for endurance and strength athletes! Makes 2 baking sheets measuring 42 x 29 cm. For a regular baking sheet, multiply the ingredients by 0.7.

Put the flour in a bowl and make a well in the center. Crumble the fresh yeast onto it, sprinkle 1 tablespoon of sugar over it, and mix it with a little lukewarm milk. Lightly cover the starter dough with flour. Cover the bowl with a cloth and let the dough rise in a warm place for at least 15 minutes. Add the remaining dough ingredients and knead vigorously until you have a smooth dough. If the dough is too dry, add a little more milk. Cover the finished dough with a cloth and let it rise in a warm place for at least 30 minutes. It should double in size. In the meantime, core the apples and cut them into cubes or sticks. Sprinkle with a little lemon juice and cover. Chop the cranberries into smaller pieces, if desired. Halve the risen yeast dough and roll it out thinly on two oiled baking sheets. Press the edges up slightly with your finger and let it rise for another 15 minutes. Now separate the eggs and, for the topping, beat the egg yolks, oil, low-fat quark, milk, and cinnamon with a mixer until creamy. Then slowly stir in the pudding mix and, if desired, the protein powder. Next, add the apple pieces and cranberries. Beat the egg whites until stiff and fold them into the mixture. Preheat the oven to 170°C (fan oven) and spread the quark mixture evenly over the yeast dough. Sprinkle a few flaked almonds on top at the end. Bake the cake for about 40 minutes, until the top has turned slightly darker. This sheet cake tastes delicious even without apples. The filling can also be made with dried apricot pieces, or with raisins instead of cranberries. It can also be easily frozen.