Summary

Ingredients

• 6 egg (s), size M or L.
• 60 g erythritol (suar substitute)
• 50 g xylitol (suar substitute)
• 5 drops stevia
• 50 g butter, room temperature
• 250 g quark, 40% fat
• 1 packet Bourbon Vanilla Flavor
• 0.25 ¼ teaspoon, leveled tartar baking powder
• 1 tablespoon, heaped almond flour, de-oiled
• 1 ½ tablespoon coconut flour
• 190 g almond (s), round, blanched
• 2 tablespoon baking cocoa
• 1 pinch (s) salt
• 0.5 teaspoon ½ cinnamon
• some butter for the mold
• Almond (s), ground, for sprinkling the mold

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Instructions

1. Preheat the oven to 160 ° C top / bottom heat. Brush a Guglhupfform with plenty of butter and sprinkle well with ground almonds. Mix the butter with Xucker and Xucker light as well as stevia until foamy. Separate the eggs and gradually mix the yolks with the butter mixture. Add the quark, vanilla flavor, almond flour, coconut flour, baking powder and almonds and stir everything until smooth. Beat the egg white with the pinch of salt until stiff. Carefully lift under the batter with a spatula until the egg whites are well distributed. Pour half of the batter into the mold. Carefully stir 2 tablespoons of cocoa into the other half of the dough with a spoon. Place in the mold on top of the other dough and use a fork to fold the dark dough into the light dough. Smooth down.
2. Place the pan in the oven, 2nd rail from the bottom, and bake at 160 ° C for about 50 minutes. Make a chopstick sample. Let the cake cool in the tin for about 15 minutes. Then remove from the mold and let cool down completely on a wire rack. Sprinkle with Powder Xucker.
3. A juicy cake that everyone has liked so far.
4. Tip: If it is not too cumbersome for you, after the first 20 minutes of the baking time you can turn on the fan twice for 5 - 7 minutes each time.