John Myers
Ingredients for 1 servings:
- 4 eggs
- 150 g butter, soft
- 1 pinch of salt
- 10 ml sweetener, liquid, equivalent to 100 g sugar
- 100 g almonds
- 100 g hazelnuts, ground
- 4 tbsp, heaped protein powder, vanilla or neutral
- 250 g low-fat curd cheese
- 1 packet of baking powder
- 1 packet of vanilla pudding powder
- some milk
- 3 tbsp, heaped cocoa
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
low-carb
First, make the vanilla pudding according to the instructions, but replace the sugar with sweetener. Using a mixer, beat the eggs with the butter, a pinch of salt, and the sweetener until frothy. Then add the almonds, hazelnuts, egg white powder, quark, the cooled vanilla pudding, and the baking powder and mix everything thoroughly. If the mixture is too thick, you can thin it with a little milk. Divide the mixture and stir in the cocoa powder to one part. Now first pour the light-colored batter into the bundt pan, followed by the cocoa mass. For marbled texture, dangle the batter a few times with a fork. Bake in a preheated oven at 180°C (fan oven) for 50 minutes or with conventional ovens for 60 minutes.
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