Russian Pull-Apart Cake Low Carb

Ingredients for 1 servings:

• 150 g almond flour, defatted
• 150 g Flour (linseed), alternatively almond flour
• 200 g butter, melted
• 3 large eggs
• 40 g cocoa powder, unsweetened
• 1 package of cream of tartar baking powder
• 200 g sweetener (xylitol), or erythritol or a mixture thereof
• 70 g butter
• 250 g quark, 20 – 40% fat
• 150 g double cream cheese, or crème fraîche, or mascarpone
• 200 g cream, without carrageenan
• 3 large eggs
• 50 g sweetener (xylitol), or erythritol or a mixture thereof
• some vanilla flavor
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

LCHF, for 12 pieces

Dough: Mix the flours with the baking powder and sift through a sieve, then add the contents of the sieve and mix to create a fluffier cake. Add the xylitol and sifted cocoa powder and mix well. Now add the melted butter and eggs and knead well. Set aside about 1/3, then press the remaining dough into a springform pan and line the edges well. The dough will be rather crumbly and moist and will not roll out well. Filling: Cream the butter until fluffy, then gradually add the remaining ingredients and mix well. Pour the fairly runny mixture into the springform pan and spread it out well. Now tear off the remaining 1/3 of the dough into pieces and arrange them on top of the filling. Bake the cake in a preheated oven at 180°C (convection oven) for about 1 hour. The cake has a total of 5068 kcal, 213 g protein, 84 g carbohydrates, and 430 g fat. Tip: You can also use 500 g of layered cheese or just quark for the filling.