Egg Pancake Low-carb
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g low-fat quark
- 7 egg (s)
- 2 packs custard powder
- 400 g suar or equivalent amount sweetener
- 0.38 liters milk, low-fat
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Cook a pudding from a packet of pudding powder with 3/8 liter of milk, 200 g of sugar or the corresponding amount of sweetener. When this slowly solidifies, stir in 100 g butter and let the cream cool.
- In the meantime, for the quark base, stir the quark with 2 eggs and the other pudding powder as well as 200 g sugar or, if you want it low-carb, sweetener vigorously with a mixer.
- Put the quark dough in a greased springform pan.
- Separate the remaining eggs, stir the 5 egg yolks into the cooled pudding, beat the egg whites until stiff and fold the egg whites into the pudding mixture. Spread the cream on the quark base.
- Bake the cake at 200 ° C top / bottom heat for 55 minutes. Always keep an eye on the cake. The surface quickly turns dark. I then cover them with aluminum foil so the cake doesn`t burn on the surface.
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