Quark cream cake (diabetics)

Ingredients

Directions

1. 1

   Beat 3 egg whites and 3 tablespoons of water until stiff. Add 75 g fructose. Stir in vanilla pulp. Add 3 egg yolks to the beaten egg white. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in carefully. Line a springform pan (26 cm Ø) with baking paper, fill in sponge cake mixture.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) on the middle shelf for 25-30 minutes. Leave to cool on a cake rack for about 10 minutes, then remove from the tin. Soak gelatine in cold water. Heat milk, rest of fruit sugar, salt, lemon peel and egg yolk while stirring constantly (do not boil!). Pour into a bowl. Dissolve squeezed out gelatine in the milk. Chill for about 30 minutes until the mixture begins to gel. Whip the cream until stiff. First fold quark, then cream into the cream. Divide the cake base once, fold the bottom cake base over with a cake ring. Spread the cream quark cream on top.

3. 3

   Dissolve squeezed out gelatine in the milk. Chill for about 30 minutes until the mixture begins to gel. Whip the cream until stiff. First fold quark, then cream into the cream. Divide the cake base once, fold the bottom cake base over with a cake ring. Spread the cream quark cream on top. Cover with the second cake base and refrigerate for about 3 hours. Sprinkle with powdered sweetness just before serving

4. 4

   You can exchange these ingredients: Prepare the sponge cake with 75 grams of sugar. You can use a packet of vanilla sugar instead of the vanilla pulp. Use 200 g sugar for the filling. Dust the finished cake with 2 tablespoons of icing sugar