John Myers
Ingredients for 1 servings:
- 200 g cream cheese, reduced fat
- 100 g low-fat curd cheese
- 2 eggs
- 2 g vanilla (bourbon)
- 20 g vanilla pudding powder
- 3 tbsp xylitol (sugar substitute) erythritol
- 1 pinch of salt
- 125 g raspberries, fresh
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes
Line a small springform pan (20 cm) completely with baking paper to prevent the cake from sticking to the pan. Preheat the oven to 175°C (top/bottom heat). Separate the eggs. Set the egg whites and raspberries aside. Mix all the remaining ingredients in a bowl. Beat the egg whites until stiff peaks form and carefully fold the beaten egg whites into the mixture. Pour the mixture into the prepared springform pan and bake at 175°C for 35 minutes. Remove the cake from the oven and let it cool. Remove the springform pan from the cake and then top with the fresh raspberries. Tip: To prevent the cake from becoming too dark during baking, simply cover the cake with baking paper or aluminum foil when it reaches the desired color. The calorie information refers to 1 slice out of a total of 4.
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