Oreo Berry Cake

Ingredients for 1 servings:

• 125 g kidney beans from the can, rinsed well, drained
• 1 banana(s)
• 30 g cocoa powder, unsweetened
• 1 egg(s)
• 1 ½ tsp baking powder
• 1 tbsp honey
• n. B. sweetener or sugar
• Fat for the mold
• 750 g low-fat curd cheese
• 150 g natural yogurt
• 1 dashes lemon juice or lime juice
• 6 sheets of gelatin
• 6 Oreo cookies, chopped
• 2 tbsp honey
• e.g. vanilla
• n. B. sweetener or sugar
• 200 g berries of your choice or mixed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

with lots of protein and no added flour

For the batter, mix the kidney beans, banana, cocoa powder, egg, baking powder, and honey with a hand blender until no lumps remain. Season to taste with more honey, sugar, or sweetener, if desired. Pour two-thirds of the mixture into a greased and parchment-lined springform pan, then spread the remaining batter on a greased baking sheet, about 1 cm thick. Bake both for about 25 minutes at 150°C with fan, then remove from the oven and let cool. For the cream, whisk together the quark, natural yogurt, lemon or lime juice, half of the Oreo cookies, and the honey. Season to taste with sweetener, sugar, honey, vanilla, etc. While the batter cools slightly, soak the gelatin in cold water in a saucepan for 10 minutes. Then drain the water, squeeze out some of the gelatin, and melt it by heating slowly until no lumps remain. Now slowly add the prepared cream to the gelatin, one spoonful at a time, while stirring continuously. Mix everything well. Spread the cream evenly over the base of the springform pan and lightly press in the fresh fruit. Scrape the batter from the baking sheet, roughly crumble it, and place it on the cake along with the remaining biscuit crumbs. Chill the cake in the refrigerator for at least 1.5 hours.