Russian Plucked Cake Low Carb
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g almond flour, de-oiled
- 150 g flour (flaxseed), alternatively almond flour
- 200 g butter, melted
- 3 large egg (s)
- 40 g cocoa powder, unsweetened
- 1 packet tartar baking powder
- 200 g sweetener (xylitol), or erythritol or a mixture thereof
For the filling:
- 70 g butter
- 250 g quark, 20 - 40% fat
- 150 g double cream cheese, or crème fraîche, or mascarpone
- 200 g cream, without carraeenan
- 3 large egg (s)
- 50 g sweetener (xylitol), or erythritol or a mixture thereof
- some vanilla flavor
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the types of flour with the baking powder and sieve, add the contents of the sieve again and stir, it becomes looser. Add xylitol and sifted cocoa and mix well. Now add the melted butter and eggs and knead well. Set aside about 1/3, press the remaining dough into a springform pan and line the edge well.
- The dough is rather crumbly and juicy and cannot be rolled out.
- Filling:
- Beat the butter until foamy and then gradually add the remaining ingredients and mix well. Put the liquid mass in the springform pan and distribute it well.
- Now pluck the remaining 1/3 of the dough in pieces and distribute them on the filling.
- Bake the cake in the preheated oven at 180 ° C for about 1 hour.
- The cake has a total of kcal 5068, EW 213 g, KH 84 g, fat 430 g.
- Tip:
- You can also use 500 g of layered cheese or just quark for the filling.
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