Low-carb marble cake

Ingredients for 1 servings:

• 6 eggs, size M or L
• 60 g erythritol (sugar substitute)
• 50 g xylitol (sugar substitute)
• 5 drops of Stevia
• 50 g butter, room temperature
• 250 g quark, 40% fat
• 1 pack of Bourbon vanilla flavoring
• ¼ tsp, crushed cream of tartar
• 1 tbsp, heaped almond flour, defatted
• 1 ½ tbsp coconut flour
• 190 g almond(s), ground, blanched
• 2 tbsp baking cocoa
• 1 pinch of salt
• ½ tsp cinnamon
• some butter for the mold
• Almond(s), ground, for sprinkling the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

tastes good even if you don’t eat low carb, the dough is also suitable for muffins

Preheat the oven to 160°C (top/bottom heat). Brush a Bundt cake pan generously with butter and sprinkle with ground almonds. Cream the butter with Xucker and Xucker light and stevia until light and fluffy. Separate the eggs and gradually whisk the egg yolks into the butter mixture. Add the quark, vanilla extract, almond flour, coconut flour, baking powder and almonds and mix until smooth. Beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold into the batter using a spatula until the beaten egg whites are evenly distributed. Pour half of the batter into the pan. Carefully stir 2 tablespoons of cocoa into the other half of the batter with a spoon. Pour into the pan on top of the other batter and use a fork to fold the dark batter into the light batter a little. Smooth it out. Place the pan in the oven, second rack from the bottom, and bake at 160°C for about 50 minutes. Do a skewer test. Let the cake cool in the pan for about 15 minutes. Then remove it from the pan and let it cool completely on a wire rack. Sprinkle with powdered sugar. This is a moist cake that everyone has enjoyed so far. Tip: If you don’t mind the hassle, you can switch on the fan-assisted oven twice for 5-7 minutes each after the first 20 minutes of baking.