Protein Milk Slice

Ingredients for 1 servings:

• 4 eggs
• n. B. Salt
• 60 g xylitol (sugar substitute)
• 45 g almond flour
• 15 g coconut flour
• 30 g cocoa
• 2 tsp baking powder
• 2 tbsp carbonated mineral water
• 180 g low-fat curd cheese
• 80 g Greek yogurt
• 35 g xylitol (sugar substitute)
• ¼ tsp vanilla, ground
• 25 ml milk
• ½ tsp agar-agar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 37 minutes

low carb, without sugar and flour, makes 10 pieces

For the chocolate sponge, beat the four eggs with a pinch of salt in a mixer. When the eggs are creamy, add the xylitol and continue beating. The egg mixture should be noticeably lighter and fluffy. Sift the dry ingredients – almond flour, coconut flour, cocoa, and baking powder – into the egg mixture and fold in with a spatula. Add two tablespoons of mineral water and fold in. Spread the batter into a rectangular shape on a baking sheet lined with baking paper and bake the sponge at 180°C (top/bottom heat) on the middle rack for about 10 minutes. Remove the sponge and carefully turn it out onto a second sheet of baking paper. Carefully peel off the top sheet of baking paper. If it sticks, moisten it with a damp kitchen towel. Allow the chocolate sponge to cool completely. For the filling, mix the low-fat quark, Greek yogurt, xylitol, and vanilla until creamy. Pour the milk into a pan and bring to a gentle boil with the agar-agar for about 1-2 minutes, stirring continuously. Then quickly stir it into the filling. Cut the chocolate sponge cake in half. Spread the filling on one half. Place the second half on top and gently press down. Refrigerate the slices for at least two hours. Then cut into small milk slices and enjoy. Makes 10 slices. I like the healthy, low-carb version of the milk slice best. The filling with low-fat quark is super refreshing, and the delicious chocolate sponge cake is incredibly light and airy. It also makes a delicious Swiss roll.