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Christmas Eve

Creamy cinnamon cake with mascarpone cherry filling
1
cake, Ø 28cm
160
Minutes

Advanced

Ingredients

For the sponge cake base:
  • 8 eggs
  • 110g soy flour
  • 90g almond flour
  • 150g erythritol
  • 20g Roooaaar Konjak
  • 5g cream of tartar baking powder
  • 1.5 tsp cinnamon
  • 1 pinch of salt For the filling:
  • 300g low-fat quark
  • 100g mascarpone
  • 30g powdered erythritol
  • 1 tsp cinnamon Optional: 3 tbsp cherry jam

Instructions

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1
Put 8 eggs into a mixing bowl and beat until the mixture doubles in size and becomes thick.
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2
Add powdered erythritol and fold it into the mixture.
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3
Prepare the flour mixture by combining all remaining ingredients in a bowl and mix well.
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4
Gradually sift the flour mixture into the egg mixture, ensuring no lumps form.
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5
Gently fold in with a spatula to keep the batter airy.
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6
Pour the batter into a high baking ring and bake at 160 degrees for 45 minutes until golden brown.
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7
Meanwhile, prepare the cinnamon cream by mixing low-fat quark, mascarpone, and cinnamon together and sweetening with powdered erythritol.
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8
After baking, remove the cake from the baking ring and let it cool completely.
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9
The cake can then be sliced into three equal layers using a cake leveler.
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10
Stack the cake layers, alternating with cream and cherry jam, and coat the outside with cream. (Tip: Cool the cake periodically to prevent the cream from melting.)
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11
Finally, sprinkle the cake with a bit of cinnamon.
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12
If desired, decorate the cake with toppings.

Average values per portion

Energy (kJ)
1053
Energy (kcal)
252
Fat
14.5g
Carbs
4.75g
Fiber
6.8g
Protein
23.6g
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