Layered dessert

Ingredients for 4 servings:

• 1 egg(s)
• 30 g flour
• 30 g cornstarch
• 150 ml milk (0.1%)
• 6 g baking powder
• 10 ml sweetener
• 1 pack of pudding powder, vanilla
• 500 ml milk (0.1%)
• 2 ½ ml sweetener
• 10 g chocolate shavings
• 200 ml milk (0.1%)
• 2 g locust bean gum
• 2 ½ ml sweetener
• 220 g low-fat curd cheese
• 50 g egg liqueur
• 2 ½ ml sweetener
• Sour cherries
• Brittle, almond
• syrup, caramel

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

For the cake: Combine the egg, milk, vanilla sugar, and sweetener in a bowl and beat until frothy. Then add the flour, cornstarch, baking powder, and cocoa powder and beat again. Pour the batter into any pan, which has been greased or lined with baking paper, and bake until the batter is cooked through. Use a skewer to test the baking time, as baking times vary depending on the pan used and the oven. Then let it cool. 100 grams of pure cake contains 153 kcal. For the first cream: Use the 500 ml milk to make a regular pudding according to the package instructions, replacing the sugar with sweetener. Then set aside, let it cool, and stir occasionally to prevent a skin from forming. Once the pudding has cooled, fold in the grated chocolate. Whisk the 200 ml of milk with the locust bean gum and the 2.5 ml of sweetener to make faux whipped cream, simply whisking until it is thick enough. Then fold it into the pudding. 56 kcal per 100 grams of this cream. For the second cream: Place the low-fat quark, sweetener, and advocaat in a bowl and whisk well. 107 kcal per 100 grams of this cream. Next, sieve the sour cherries and let them drain well. Then use appropriately sized jars and start layering. First, add a layer of cake; crumble it a bit and press it down firmly, then cherries, then the second cream, and then the first cream. Then more cake, then the second cream again, and then the first cream again. Repeat this until you reach the rim of the jar. Finally, add the brittle and a little caramel syrup. Note: Since there is much more of the first cream than the second, you should of course use more of the latter per jar to make sure it is enough.