Low-calorie eggnog roll cake

Ingredients for 1 servings:

• 2 packs of wafer rolls
• 1 can peach(s)
• 150 g butter, melted, or coconut oil
• 50 g powdered sugar
• 50 g Stevia
• 3 egg yolks
• 3 egg whites
• ½ bottle of eggnog
• 10 sheets of gelatin
• 400 g quark
• some vanilla, dried
• some stevia
• 2 eggs
• 1 tbsp oil
• ¼ pt. baking powder
• 3 tbsp flour
• 2 tbsp Stevia

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

with quark and stevia

For the sponge cake, mix all ingredients and bake at 180°C for 20-25 minutes. Meanwhile, prepare the cream. To do this, beat the melted butter or oil, egg yolks, powdered sugar, and stevia. Stir in the egg liqueur. Dissolve the gelatin leaves. Let them swell in cold water, wring them out, and melt them in a saucepan over low heat. Then slowly stir in the gelatin. Chill the cream. Whip the egg whites and mix the quark with a little dried vanilla and stevia. Slowly fold both ingredients into the cooled cream and chill the cake again. Then spread enough cold cream on the cooled sponge cake to hold the rolls upright and the peaches in place. Finally, spread the rest of the cream on top. Chill the cake again. Tip: 1 tablespoon of flour for the sponge cake can be replaced with whey powder.