Summary

Ingredients

For the biscuit:

• 4 egg (s)
• salt
• 60 g xylitol (suar substitute)
• 45 g almond flour
• 15 g coconut flour
• 30 g cocoa
• 2 teaspoons baking soda
• 2 tablespoons sparkling mineral water

For the filling:

• 180 g low-fat quark
• 80 g yourt, Greek
• 35 g xylitol (suar substitute)
• 0.25 teaspoon ¼ vanilla, ground
• 25 ml milk
• 0.5 teaspoon ½ agar agar

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Instructions

1. For the chocolate sponge cake, beat the four eggs with a pinch of salt in the mixer. When the eggs are creamy, add the xylitol and keep beating. The egg mixture should be whipped much lighter and airy. Sieve the dry ingredients, i.e. almond flour, coconut flour, cocoa and baking powder, onto the egg mixture and fold in with the spatula. Add two tablespoons of mineral water and fold in.
2. Spread the dough on a baking sheet lined with baking paper and bake the biscuit at 180 ° C top / bottom heat on the middle rack for about 10 minutes. Take out and carefully turn the biscuit out onto a second piece of baking paper. Carefully peel off the top baking paper. If it sticks, moisten it with a damp kitchen towel. Let the chocolate biscuit cool down completely.
3. For the filling, mix together low-fat quark, Greek yogurt, xylitol and vanilla until creamy. Put the milk in a pan and let it boil gently together with the agar-agar for approx. 1 - 2 minutes while stirring. Then stir quickly into the filling. Halve the chocolate sponge cake in the middle. Brush one half with the filling. Place the second half on top and carefully press on. Place the slices in the refrigerator for at least two hours. Then cut into small milk slices and enjoy.
4. Makes 10 pieces.
5. The milk bar tastes best in the healthy low carb variant. The filling with low-fat quark is super refreshing and the delicious chocolate biscuit is totally airy. Alternatively, it is also suitable for a delicious Swiss roll.