John Myers
Ingredients for 1 servings:
- 200 g hazelnuts, ground
- 4 eggs
- 50 g fructose
- 1 tbsp water, warm
- 500 g sour cherries, pitted
- 500 g low-fat curd cheese
- 200 g yogurt (3.5%)
- 2 packs of gelatin powder
- 1 lemon(s), the juice
- 30 g chocolate sprinkles
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
suitable for diabetics
Separate the eggs. Beat the egg yolks with 1 tablespoon of warm water and fructose until frothy. Meanwhile, beat the egg whites until stiff peaks form and add to the egg yolk mixture. Sprinkle the grated nuts over the mixture and carefully fold everything in. Pour the mixture into a 26 cm springform pan and bake in a preheated oven at 175°C for 30-45 minutes. Top the cooled nut base with the sour cherries (reserve a few for decoration). Mix the quark with yogurt, gelatin, lemon juice, and sweetener. Pour the mixture onto the sour cherries. Finally, chill the cake until the cream is firm. Decorate with cherries and chocolate sprinkles.
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