Low-carb marble cake
Moist low-carb marble cake is always a good idea, especially when it's flour-free and even gluten-free. Instead, we use ground almonds in our marble cake recipe. They not only give the cake its full-bodied flavor, but also make it wonderfully moist. Not convinced yet? Then try this no-sugar, no-flour marble cake for yourself. We look forward to your feedback. Marble cake without flour and low in sugar We strongly recommend using a silicone mold. Otherwise, the cake can stick to the pan due to the high egg white content. The cake gets its full-bodied sweetness from xylitol, which has excellent baking properties. Our sugar-free hot chocolate is also sweetened with xylitol.
Instructions
1. For the low-carb marble cake, first preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit) fan/convection oven.
2. Beat the egg whites until stiff peaks form and set aside.
3. Beat the butter, Xucker, and Vanillaxucker until fluffy. Separate the eggs and add the egg yolks to the butter-Xucker mixture. Beat with the quark until creamy.
4. Then mix the baking soda and ground almonds and add them.
5. Fold the beaten egg whites into the batter.
6. Divide the batter into two equal halves and mix one half with Xucker Hot chocolate.
7. Pour the light batter into the Bundt pan and pour the chocolate batter over it.
8. Gently fold the chocolate batter into the light batter with a spoon.
9. Bake the cake for 40 to 50 minutes. Be sure to use a wooden skewer to test whether the marble cake is cooked on all sides.