Low-carb cake with raspberry curd

Ingredients for 1 servings:

• 3 eggs
• 1 tsp baking powder
• 75 g margarine
• 2 tbsp xylitol (sugar substitute)
• 200 g almonds, ground
• 250 g low-fat curd cheese
• 100 ml cream
• 2 handfuls of raspberries, frozen
• 300 ml cream
• 2 packs of cream stiffener
• 30 drops of vanilla flavor
• Raspberries, fresh
• Chocolate

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the base, weigh the eggs, baking powder, margarine, Xucker, and almonds in a bowl and mix with a hand mixer. Pour into a greased springform pan and bake in a preheated oven at 185°C (convection oven) for 25 minutes. For the raspberry filling, mix the low-fat quark, cream, and 2-3 handfuls of raspberries. For the cream mixture, whip the cream, cream stabilizer, and vanilla extract until stiff peaks form. Spread the raspberry mixture evenly over the completely cooled base, followed by the cream mixture. Decorate with fresh raspberries and dark chocolate shavings, if desired. Chill and serve.