Low-carb raspberry cream cake

Ingredients for 1 servings:

• 3 eggs
• 60 g xylitol (sugar substitute)
• 30 g coconut flour
• 60 g almond flour
• 1 tsp baking powder
• 1 tsp locust bean gum
• 500 g quark, 20% fat
• 400 g whipped cream, 30% fat
• 150 g xylitol (sugar substitute)
• 1 tbsp lemon juice
• 8 sheets of gelatin
• 200 g raspberries, frozen, roughly chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

only 4.25 KH per piece – simply heavenly

In a food processor, beat the eggs with Xucker on high speed for about 15 minutes until frothy, until the mixture is very light in color. Mix the coconut flour, almond flour, baking powder, and locust bean gum, sift it onto the egg mixture, and fold it in loosely with a large whisk. Pour the batter into a 26 cm baking dish. Bake at 150 degrees Celsius for about 25 minutes. Let the base cool. If the base is too thin, or if you have a larger dish, you can make a sponge cake with 4 eggs using the 1-2-3 principle: 20 g sugar and 30 g flour substitute per egg. Mix the quark with the remaining Xucker and the lemon juice. Soak the gelatin in a little water. Whip the cream and add the raspberries. Squeeze out the gelatin and dissolve it in a small saucepan over medium heat, stirring constantly. Add 1-2 tablespoons of the quark mixture to the saucepan and whisk until smooth. Add the gelatin mixture to the remaining quark mixture. Add the whipped cream and raspberries to the quark mixture and mix well. Place a cake ring around the base. Pour the quark mixture into the tin and smooth it out. Refrigerate the cake for about 2 hours. 240 kcal per serving.