Making sugarfree brownie quark cake botttom

Start by preheating the oven to 165 degrees. Then cover the springform pan with the baking paper. Place the baking pan aside and continue making the bottom of the sugarfree cake. Start by mixing the almond flour, bronw sugar substitute Ery-bronze, salt, baking powder and cocoa powder in a mixing bowl. Next, melt the sugarfree chocolate, butter, vanilla extract and coconut oil in a saucepan. Next, whisk the eggs into the almond flour batter. You then pour in the melted mixture while stirring. Then mix this until the mixture is smooth. Then pour the chocolate mixture into the baking mold and bake in the oven for 25 minutes. After that, remove the mold from the oven and let it cool completely. Then continue with the quark layer.

Making lowcarb and sugarfree brownie quark cake

Soak 6 gelatin sheets in a bowl of cold water for 5 minutes. Next, add the quark, strawberries, Supreme Strawberry and Kristal Sweet to a blender. Then blend this to a smooth mixture untill it becomes a smooth texture. Then heat 5 tablespoons of water in a saucepan and add the gelatin to this. Keep stirring until the gelatin is melted. Then pour the gelatin mixture into the quark layer and mix well again. Next, pour the quark mixture onto the bottom and refrigerate for at least 4 hours before you can proceed with the topping.

Topping without sugar

Again, soak 2 gelatin sheets in a bowl of cold water for 5 minutes. Then heat the whipped cream in a saucepan and add the Steviala drops to it. Taste if you if it is sweet enough, if not add a few more drops. Then add the gelatin sheets to the whipped cream and stir well until the gelatin has melted. Then pour the whipped cream into a bowl and let it cool. Remove the cheesecake from the refrigerator and pour the whipped cream over the quark layer. Then put it in the refrigerator for another 4 hours (preferably overnight).

At last, store the lowcarb and sugarfree brownie quark cake in the refrigerator. And enjoy!