A dense, protein rich cake. The recipe is not fully there yet, but its a very good start.

Ingredients

• 200g wheat semolina
• 500g low fat curd cheese (ger: ‘topfen’)
• 6 eggs
• 150g xylit
• 15g selfmade vanilla suggar
• 130g butter
• 1.5g salt
• juice of half a lemon

Instructions

Preheat the oven to 165 degrees. Separate the egg white, mix it with the salt and vanilla sugar and whip it stiff. In a separate bowl mix other ingredients together.

Gently fold the egg white under the rest of the mass. Personally I do this with a third of the egg white at a time rather than all at once.

Before pouring the dough into the baking form, either brush it with some butter and dust it with semolina, or prepare it with baking paper.

Bake the cake for about 50 minutes. Let it fully cool down before serving.

Next time…

• add some lemon juice for a bit of acidity done. updated recipe
• add 10g of honey (or rather substitute 10g of xylit). there should be just a hint of honey in the cake, 10g is just a guess.
• some acidity is really required to balance out the cake. raspberries do the trick, though adding them to the dough might be to watery. maybe something else could do the trick