Plum cake

Ingredients for 2 servings:

• 1 tsp baking powder
• 100 g erythritol (sugar substitute)
• 2 m.-sized eggs
• 100 g low-fat curd cheese
• 75 ml milk
• 1 tbsp vanilla pudding powder
• 50 g wholemeal flour
• 400 g plum(s)
• 1 tsp margarine for the pan (Lätta)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

easy and quick to make, yet incredibly delicious

Preheat the oven to 180 degrees Celsius (top/bottom). Separate the eggs and whisk the egg yolks with the quark, erythritol, custard powder, and baking powder. Whisk the egg whites with a pinch of salt until frothy, then add the frothy egg whites to the remaining ingredients and whisk again. Gradually add the wholemeal flour and milk, alternating between the ingredients, while whisking. Grease the baking pan (I used a 25cm oblong baking pan) with margarine. Pour the prepared batter into the pan, cut 150g of the plums into any desired shapes, and arrange them on top of the batter; they will sink into the batter during the baking time. Bake for 20 minutes at 180 degrees Celsius (top/bottom), while cutting the remaining plums. Remove the cake from the oven, decorate with the remaining plums, cover with aluminum foil, and bake for another 15 minutes. Remove the finished cake from the oven and let it cool. If you’ve got sour plums, you can sprinkle a little more erythritol on top. The whole cake has 710 calories.