Coconut and quark cake
Allergens: Eggs, cereals
Ingredients
Natural low-fat quark cheese (120 g)
Egg white (100 ml)
1 whole egg
Oat flour (70 g)
Light coconut milk (60 g)
Cornstarch (20 g)
2 tablespoons shredded coconut (14 g)
2 tablespoons freshly squeezed lemon juice
Preparation
- In a bowl, combine the cornstarch, oat flour, egg, lemon juice, and coconut milk.
- Whisk the egg whites until stiff peaks form and carefully fold them into the previous mixture. Place everything in a rectangular pan and bake in a preheated oven at 180°C. Bake for approximately 20 minutes, ensuring the batter is cooked through.
- Let the cake cool and cut in half. Coat the quark in the shredded coconut and fill both sides of the cake (similar to the picture). Serve chilled.
Nutritional information per serving*:
- • Energy: 85 kcal
• Protein: 5 g
• Carbohydrates: 8 g
• Sugars: 1 g
• Fat: 3 g
• Sodium: 42 mg
• Potassium: 92 mg
• Phosphorus: 65 mg - *Calculations and quantification were made based on the Portuguese food composition table and represent average values.
