Casserole dish 20x28 cm
Cake base:
-2 eggs
-100 g oat bran (finely ground)
-80 g erythritol
- 1/3 packet cream of tartar baking powder
85 g low-fat quark
- a little lemon zest
Preheat oven to 180 degrees
Separate the eggs. Whip the egg whites to egg whites. Beat the egg yolks with erythritol until foamy. Stir in oat bran, quark and baking powder. Finally, fold in the beaten egg whites.
Bake for 20 minutes and leave to cool in the tin. Can be drizzled with cold espresso.
Spread a large jar of apple purée 700 g (apple purée is unsweetened) on the cake base.
Quark mixture:
- 500 g low-fat quark
- 5 tbsp water
- 6 drops bitter almond flavouring
- 40 g powdered erythritol (ground by yourself)
- a pinch of bourbon vanilla, ground
Whisk until creamy. Spread over the apple pulp and smooth. Dust with SOLIS ROW CACAO and enjoy.
Many thanks to Renate Bast for this wonderful recipe
Translated with www.DeepL.com/Translator (free version)
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