Low-carb quark and tangerine cake

Ingredients for 1 servings:

• 50 g almond flour, egg white powder (baking egg white) or similar.
• 500 g quark
• 2 tbsp xylitol (sugar substitute)
• 2 eggs
• 1 small can/s of mandarin orange(s), fresh mandarin oranges or other fruit
• ½ pack of baking powder

Instructions

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

approx. 8 pieces, from a springform pan

Beat the eggs until frothy, then gradually stir in the almond flour, xylitol, and baking powder. Then add the quark and mix everything well. Finally, add the mandarins (without the juice!) or another fruit in the appropriate quantity and mix everything well again. Pour the mixture into a greased springform pan and bake in a preheated oven at 150°C (300°F) for 45-50 minutes. After about 30 minutes, it’s recommended to cover the cake with parchment paper, as otherwise it will overcook. Let the cake cool, preferably to refrigerator temperature.