All those with a sweet tooth who have a good eye on their calorie account can take advantage of this - low-fat curd cheese and cottage cheese make it possible! The high protein content of these two helps build muscle; it also prevents the body from breaking down muscle mass instead of fat when dieting. In addition, the glutamine contained in the cheese supports the body in the regeneration after strenuous sports units.
You should only buy perfect and ripe raspberries, the riper the raspberries are, the less salicylic acid they contain. Wild raspberries should only be picked in areas with low levels of environmental pollution (industrial or car exhaust fumes).
- 6 eggs
- 200 grams sugar
- 2 Tbsps Vanilla sugar
- 1 tsp lemon zest (organic)
- 1 tsp lemon juice
- 200 grams Sour cream
- 200 grams Cottage cheese
- 600 grams Quark
- 125 grams Semolina
- Raspberries (for serving)
Line cake pan with parchment paper.
Separate eggs. Beat egg whites with half of sugar until stiff. Whisk egg yolks with remaining sugar, vanilla sugar, lemon zest and lemon juice. Combine sour cream, cottage cheese, quark and semolina, mix well and combine with egg yolk mixture. Carefully fold in egg whites and spread mixture in the pan. Bake in preheated oven at 170°C (approximately 335°F) for about 1 hour. If cake browns too much, cover with aluminum foil. Remove from the oven and cool.
Loosen cold cake from the pan and garnish with raspberries. Serve.