Raspberry curd cake

Ingredients for 1 servings:

• 2 eggs, separated
• 65 g sugar
• 40 g flour
• 30 g cornstarch
• 1 tsp, heaped baking powder
• 6 sheets of gelatin
• 250 g raspberries
• 300 g yogurt (0.1%)
• 500 g low-fat curd cheese
• 50 g sugar
• 4 tbsp water

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

light, fresh and low in calories

Whisk the egg yolks with 4 tablespoons of water and half of the sugar until frothy. Whisk the egg whites with the other half of the sugar until stiff peaks form and add to the frothy mixture. Mix the flour, cornstarch, and baking powder, sift them into the egg mixture, and fold everything in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 170°C – 190°C for about 30 to 40 minutes. Let cool briefly, then turn out. Soften the gelatin according to the package instructions. Mix the low-fat quark with yogurt and sugar until smooth. Puree the raspberries and stir into the quark mixture. Now squeeze out the gelatin and melt it in a saucepan. Stir about four to five tablespoons of the raspberry quark into the gelatin. Then slowly stir the gelatin into the quark. Refrigerate until it begins to set. Then spread the mixture onto the base and continue to refrigerate until ready to serve – about three to four hours (ideally overnight). Tip: If you don’t have to or don’t want to watch your calories, you can chop up some raspberry yogurt chocolate and spread it on the cake.