Low-carb milk slice cake

Ingredients for 1 servings:

• 35 g dark chocolate coating (cocoa solids 85%)
• 15 g coconut oil or butter
• 3 large eggs
• 100 g xylitol (sugar substitute)
• 35 g soy flour
• ½ tsp guar gum or locust bean gum
• 1 tsp baking soda
• 5 sheets of gelatin
• 250 g low-fat curd cheese
• 250 g mascarpone
• 1 tsp vanilla extract or 1/4 tsp ground vanilla
• 50 g xylitol (sugar substitute)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

for 10 pieces

Preparation of the sponge cake: For the chocolate sponge cake, break the chocolate into pieces and melt together with the coconut oil over a water bath. Set aside and let cool. Line a springform pan (20-24 cm diameter) with baking paper. Preheat oven to 180°C (top and bottom heat). Beat the eggs with the xylitol sugar for about 5 minutes, until the mixture is noticeably lighter in color. Stir in the cooled chocolate. Mix the soy flour with the guar gum and baking soda, sift it onto the mixture and carefully fold it in. Pour the batter into the prepared springform pan and bake in the preheated oven for about 20-30 minutes, depending on the size of the pan. Do the skewer test before removing from the oven. If the surface is browning too much, cover with aluminum foil after 20 minutes and finish baking. Remove from the oven and let cool on a wire rack. Once cooled, cut the chocolate sponge cake in half to create two cake layers. Prepare the cream: For the cream, soak the gelatin leaves in cold water for about 5 minutes. Mix the low-fat quark, mascarpone, vanilla extract, and xylitol with a mixer. Squeeze out the gelatin, heat it in a small pan, and dissolve it while stirring. Take 1-2 tablespoons of the quark cream and stir it into the gelatin. Then stir the gelatin mixture into the cream and process quickly, as the gelatin sets quickly. Assemble the cake: Place a cake base on a flat plate. Place a cake ring (or the edge of a springform pan) on top. Spread the cream over the cake base, place the second cake base on top, and press down lightly. Let the cake set in the refrigerator for about 2 hours.