Raspberry fitness cake with white chocolate

Ingredients for 1 servings:

• 1 egg(s), separated
• 50 ml milk
• ½ banana(s)
• 1 can white beans
• 45 g pudding powder (white chocolate)
• 25 g white chocolate
• 1 packet of vanilla sugar
• ½ lemon(s), zest
• 1 tsp baking powder
• 40 g sugar
• 500 g raspberry flavored skyr
• 2 tbsp lemon flavored pudding powder
• 2 tbsp honey
• 100 ml mineral water
• 6 sheets of red gelatin
• 1 pack of raspberries, approx. 400 – 500 g
• 1 handful of raspberries, frozen or fresh
• 25 g white chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

for a 26cm springform pan

Prepare two large measuring jugs for the batter. Separate the egg and put the egg white in one of the jugs. Beat until stiff peaks, gradually adding the vanilla sugar. Put the egg yolk in a stand mixer or other measuring jug and pour in 25 ml of milk. Rinse the beans in a sieve and let them drain. Cut the half banana into pieces and add both to the measuring jug with the egg yolk. Add the custard powder (white chocolate), lemon zest, baking powder, and sugar and blend well. Melt the grated white chocolate with the remaining milk in a pan and add to the batter. Blend again. Then fold in the beaten egg whites. Pour the batter into a greased 26 cm springform pan. Bake in an oven preheated to 165 °C (top/bottom heat) for about 30 minutes on the middle rack. When the cake base cracks and pulls away from the edges, it is usually done. Allow the cake base to cool in the pan. For the cream, puree the raspberry skyr with the lemon pudding powder, honey, and berries. Place the gelatine in a small saucepan and add just enough mineral water to cover. Soak for 5 minutes. Then heat gently, stirring constantly, until the gelatine is dissolved. Do not let it boil! Turn off the heat, add the quark mixture to the pan, and stir everything together. Pour the cream onto the cake base and let it cool slightly. Chop the white chocolate into small pieces and sprinkle it over the cake. Decorate with the raspberries. Refrigerate the cake for at least 2 hours. Approx. 150 kcal per serving. The calorie information refers to 1 of 12 servings.