Raspberry-Mascarpone-Nut Cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g butter
• 80 g ground almonds
• 80 g hazelnuts, ground
• 1 tsp baking powder
• 30 g walnuts, chopped
• 30 g almond flakes
• 15 drops sweetener, liquid
• 1 shot of milk
• 1 jar raspberries, low in sugar or with sweetener
• 250 g mascarpone
• 200 g cream cheese
• 200 ml whipped cream
• 18 g gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Low carb, no flour

Batter: Beat eggs with butter until fluffy. Then add ground almonds and hazelnuts. Stir in baking powder, flaked almonds, and walnuts. Season with sweetener to taste. Bake the batter in a cake pan at 170°C (350°F) for 40 minutes. Let cool. Topping: Puree the raspberries and heat the mixture gently, then stir in the gelatin. Combine the quark with the mascarpone and whipped cream. Stir everything together and let cool. Spread the topping over the cake. Chill to allow the mixture to set.