Applesauce Cream Cake

Summary

Ingredients

• 500 g apple sauce or apple puree, unsweetened
• 1 packet gelatin powder for 500 ml
• 200 ml soy cream (soy cream cuisine), coconut cream or similar.
• 1 bag / s cream stabilizer
• 250 g canned kidney beans
• 1 tablespoon cocoa powder
• 3 egg (s)
• 100 g quark
• 50 g sweetener (xylitol, erithritol ) with stevia the amount to replace 70 suar
• 1 ½ teaspoon baking powder
• possibly aroma (baking aroma for the base)
• some butter for the pan, or baking paper

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Instructions

1. First the bottom is baked. Preheat the oven to 180 degrees hot air.
2. Puree the rinsed kidney beans with the eggs. Then add the quark, cocoa, baking powder, sweetener and - if desired - baking flavoring and puree again until a homogeneous mixture is obtained.
3. Pour this into a greased pan or a pan lined with baking paper and bake for 35 minutes.
4. Then let the bottom cool down.
5. Covering:
6. Allow the gelatine to swell for 500 ml according to the package. I used powder (1 sachet) and let it swell for 10 minutes with 4 - 6 tablespoons of water. This is then heated in a saucepan until it is dissolved but not boiling. Then stir in a spoonful of apple pulp and gradually add the rest of the mixture while stirring.
7. It is best to place the base on a cake plate and make a cake ring around it, then you can spread the apple pulp mixture over it.
8. Now let the cake cool down and put it in the fridge for about 2 hours so that the gelatin sets.
9. Then whip up the chilled cream with the cream stiffener and distribute it on the cake. You can also add a little sweetness. Then it is best to put it in the refrigerator again, this will make the cream layer a little firmer.
10. If necessary, you can dust some cocoa powder over the cake before consumption. 8 pieces are obtained.
11. You can`t taste the kidney beans at all!