Strawberry-banana chocolate cake gluten-free and low-fat

Ingredients for 1 servings:

• 1 egg white
• 1 egg yolk
• 1 can kidney beans, approx. 400 g
• 2 bananas
• 50 g cocoa powder
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 25 g sugar
• 1 tbsp honey
• 50 ml water or milk
• 500 g strawberries
• 1 banana(s)
• 2 tbsp sugar
• 1 packet of vanilla sugar
• ½ lemon(s), juice
• 1 pack of cake glaze, clear
• 1 jar strawberry jam

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Fitness cake for a 26cm springform pan, low in calories and high in protein

For the batter: Prepare two large measuring jugs. Separate the egg. Put the egg yolk in one measuring jug and the egg white in the other. Beat the egg white until stiff, sprinkling in the vanilla sugar. Rinse the beans in a sieve and let them drain. Cut the bananas into pieces and add them to the measuring jug with the egg yolk along with the remaining batter ingredients. Blend well. Fold in the beaten egg whites. Pour the batter into a greased 26 cm springform pan. Bake in an oven preheated to 175 °C (top/bottom heat) for approx. 30-40 minutes on the middle rack. Let the cake base cool in the pan. For the decoration: Wash the strawberries, pat dry, halve and sprinkle with sugar. Cut the banana into thin slices. Spread the cooled cake base thinly with strawberry jam. Place the strawberries and bananas, alternating between the center and in a circle, on the cake base. Prepare the glaze according to the package instructions. Stir in lemon juice, vanilla sugar, and sugar and coat the cake with it. Refrigerate the cake for about 1 hour before removing the springform pan. Approximately 100 kcal per slice for 12 servings.