Strawberry-raspberry cake

Ingredients for 1 servings:

• 1 egg(s)
• 35 g xylitol (sugar substitute)
• 125 g almond flour
• 70 g butter, cold, in pieces
• 300 g strawberries, frozen
• 1 tbsp lemon juice
• 75 g xylitol (sugar substitute) (in powdered sugar consistency)
• 6 sheets of gelatin
• 400 ml cream
• 100 g xylitol (sugar substitute)
• 50 g butter
• 6 eggs
• 250 g quark
• lemon zest
• Rum flavor
• vanilla pulp
• 200 g almond(s), ground
• 1 tbsp almond flour
• 1 tsp. baking soda
• 1 pinch of salt
• 250 g raspberries, frozen
• 250 g mascarpone
• 2 tbsp lemon juice
• 80 g xylitol (sugar substitute) (in powdered sugar consistency)
• Strawberries, fresh
• Raspberries, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours

low carb, for 12 pieces

For the shortcrust pastry, knead all the ingredients. If it’s too dry, add a splash of milk. Pour the dough into a dish and bake at 180°C until golden brown. Allow to cool. For the strawberry cream, puree the strawberries with the lemon juice and the Xucker, passing it through a sieve if necessary. Dissolve the gelatine according to the package instructions and stir it into the puree. Whip the cream until stiff and fold in. Spread the cream on the cooled base and, if desired, around the outside of the base. For the second base, preheat the oven to 160°C. Separate the eggs. Beat the Xucker with the butter until creamy. Gradually stir the egg yolks into the sugar mixture. Add the quark, lemon zest, rum and vanilla seeds. Mix in the ground almonds, 1 tablespoon of almond flour and a little baking soda. Beat the egg whites with a pinch of salt until stiff and fold in. Pour the batter into a baking dish and bake at 160°C (convection oven) for about 35 minutes. Check the setting occasionally and do a skewer test. Let cool. Pour the sponge cake base onto the strawberry cream. For the raspberry cream, puree the raspberries with Xucker and lemon juice, and strain if necessary. Stir in the mascarpone. If necessary, dissolve four sheets of gelatine according to the package instructions and stir in. The cream will be relatively firm even without gelatine. Spread the raspberry cream over the sponge cake base. Decorate with fresh raspberries and strawberries. You can also add fresh berries to the cream layers. Chill the cake in the refrigerator for about 5 hours.