Sponge cake bases (4 pieces):

• 15g Gourmet Protein French Vanilla
• 15 g spelt flour
• 1 tsp baking powder
• 50 ml mineral water
• 30 g powdered erythritol/icing sugar
• 1 egg
• pinch of salt

Filling:

• 100g low-fat quark
• 10 g vanilla pudding powder
• 100 ml milk
• Sweeten to taste (e.g. Holy Flavour Vanilla)
• Choice of fruit toppings

Preheat the oven to 160 °C fan-forced.

For the sponge cake layers, first separate the egg and then beat the egg white with a pinch of salt until stiff peaks form. Next, cream the egg yolk with the erythritol. Combine this with the spelt flour, gourmet protein powder, baking powder, and sparkling water to form a smooth, pourable batter. Finally, gently fold in the beaten egg white.

Bake at 160°C (convection oven) for about 20 minutes. Cover after 10 minutes and then let cool briefly.

Meanwhile, bring the pudding powder and milk to a boil, stirring constantly (it thickens quickly). Then stir in the quark and sweeten to taste (e.g., with Holy Flavour vanilla). Spread the mixture onto the sponge cake bases and top with your choice of fruit.