Snow White cake Low Fat 30, only 39 g fat calories (19%) per piece
40 mins
40 mins
Ingredients
- 50 g Margarine, half-fat
- 100 g Yoghurt, half-fat
- 150 g Sugar
- 1 pck. Vanillin sugar
- 3 egg(s)
- 150 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 7-10 Tbsp ½ Tsp Soda ash
- 2 TABLESPOONS Cocoa powder
- 1 glass Sour cherries
- 1 pck. Pudding powder (vanilla paradise cream)
- 250 ml Milk, half-fat
- 250 g Curd, low-fat
- 1 pck. Vanillin sugar
- 1 pck. Cake glaze, red
- 2 TABLESPOONS Sugar
- 250 ml Cherry Juice
Directions
- 1
Cream margarine, yoghurt, sugar, vanilla sugar and eggs. Mix flour, cornstarch, baking powder and baking soda, stir in little by little. Preheat the oven to 180 °C. Fill half of the dough into a springform pan lined with baking paper and smooth it down.
- 2
Mix the rest of the dough with the cocoa powder and pour it onto the light-coloured dough. Spread the well drained sour cherries on top, save 250 ml of the juice for the cake glaze. Bake the cake for about 35 minutes.
- 3
For the topping, mix the Paradise Cream with the milk and whip at highest speed for about 3 minutes with a hand mixer until creamy. Stir in the quark and vanilla sugar. Place a cake ring around the cooled down cake and spread the cream on top.
- 4
Mix cake glaze and sugar in a small pot, stir with some cherry juice until smooth. Gradually add the remaining juice and bring to the boil while stirring. Spoon the icing onto the cake from the centre.
- 5
Preparation time: approx. 40 min. Difficulty: normal Calorific value p. p.: 258 kcal.
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