Flourless Poppy Seed Cake with Quark by @lojdovale

50 min

8 servings

🌱

100 g

Ground poppy seeds

🥚

2 count

Eggs

🥣

150 g

Plain Greek yogurt

🫙

25 g

Vanilla protein powder

🧀

250 g

Low-fat quark

🌽

10 g

Cornstarch

🫐

130 g

Raspberries

🍬

5 ml

Sweetener

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Step
    • eggs

    Separate the egg yolks from the egg whites.

  3. Mix
    • eggs
    • nonfat Greek yogurt

    Mix the 2 egg yolks with 150 g nonfat Greek yogurt.

  4. Stir
    • ground poppy seeds
    • vanilla protein powder

    Stir 100 g ground poppy seeds and 25 g vanilla protein powder into the yolk mixture.

  5. Whip
    • eggs

    Whip the 2 egg whites to stiff peaks.

  6. Fold
    • eggs
    • ground poppy seeds
    • nonfat Greek yogurt

    Fold the whipped egg whites gently into the poppy seed batter.

  7. Mix
    • low-fat quark
    • cornstarch

    Mix 250 g low-fat quark with 10 g cornstarch.

  8. Fill
    • low-fat quark
    • liquid sweetener

    Sweeten the quark filling with liquid sweetener to taste.

  9. Spread
    • ground poppy seeds
    • eggs
    • nonfat Greek yogurt

    Spread half of the poppy seed batter in the small baking dish.

  10. Spread
    • low-fat quark
    • cornstarch
    • liquid sweetener

    Spread all of the quark filling over the batter.

  11. Cover
    • ground poppy seeds
    • eggs
    • nonfat Greek yogurt

    Cover the filling with the remaining poppy seed batter.

  12. Arrange
    • raspberries

    Arrange 125 g raspberries over the top.

  13. Bake

    Bake at 180°C / 350°F for about 35 minutes.

  14. Cool

    Cool the cake completely before slicing into 6 portions.

Flourless Poppy Seed Cake with Quark by @lojdovale

50 min

8 servings

🌱

100 g

Ground poppy seeds

🥚

2 count

Eggs

🥣

150 g

Plain Greek yogurt

🫙

25 g

Vanilla protein powder

🧀

250 g

Low-fat quark

🌽

10 g

Cornstarch

🫐

130 g

Raspberries

🍬

5 ml

Sweetener

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C / 350°F.

  2. Step 2/14

    Separate the egg yolks from the egg whites.

    🥚eggs
    🥣mixing bowl

  3. Step 3/14

    Mix the 2 egg yolks with 150 g nonfat Greek yogurt.

    🥚eggs
    🥣nonfat Greek yogurt
    🥣mixing bowl
    🥄whisk

  4. Step 4/14

    Stir 100 g ground poppy seeds and 25 g vanilla protein powder into the yolk mixture.

    🌱ground poppy seeds
    🫙vanilla protein powder
    🥣mixing bowl
    🥄whisk

  5. Step 5/14

    Whip the 2 egg whites to stiff peaks.

    🥚eggs
    🥣electric mixer bowl

  6. Step 6/14

    Fold the whipped egg whites gently into the poppy seed batter.

    🥚eggs
    🌱ground poppy seeds
    🥣nonfat Greek yogurt
    🫙vanilla protein powder
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/14

    Mix 250 g low-fat quark with 10 g cornstarch.

    🧀low-fat quark
    🌽cornstarch
    🥣mixing bowl
    🥄whisk

  8. Step 8/14

    Sweeten the quark filling with liquid sweetener to taste.

    🧀low-fat quark
    liquid sweetener
    🥣mixing bowl
    🥄whisk

  9. Step 9/14

    Spread half of the poppy seed batter in the small baking dish.

    🌱ground poppy seeds
    🥚eggs
    🥣nonfat Greek yogurt
    🫙vanilla protein powder
    🍳small baking dish
    🥄rubber spatula

  10. Step 10/14

    Spread all of the quark filling over the batter.

    🧀low-fat quark
    🌽cornstarch
    liquid sweetener
    🍳small baking dish
    🥄rubber spatula

  11. Step 11/14

    Cover the filling with the remaining poppy seed batter.

    🌱ground poppy seeds
    🥚eggs
    🥣nonfat Greek yogurt
    🫙vanilla protein powder
    🍳small baking dish
    🥄rubber spatula

  12. Step 12/14

    Arrange 125 g raspberries over the top.

    🫐raspberries
    🍳small baking dish

  13. Step 13/14

    Bake at 180°C / 350°F for about 35 minutes.

    🍳small baking dish

  14. Step 14/14

    Cool the cake completely before slicing into 6 portions.

    🍳small baking dish
    🔪knife

Composition

Ingredients

Types

Seeds, Eggs, Protein powder, Dairy, Starch, Fruit

Ingredients

Ground poppy seeds, Eggs, Plain Greek yogurt, Vanilla protein powder, Low-fat quark, Cornstarch, Raspberries, Sweetener

Notes

Eggs (separated into yolks and whites), Plain Greek yogurt (0% fat), Vanilla protein powder (optional), Sweetener (Flavdrops, to taste)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Gluten-free, Vegetarian, Low-sugar, Flourless

Calories

205 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 15g, Fat: 7g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 2.1mg, Magnesium: 82mg

Vitamins

Vitamin C: 8mg, Vitamin B12: 0.5µg, Vitamin D: 0.7µg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, electric mixer bowl, whisk, rubber spatula, small baking dish, measuring scale, knife

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Snack, Dessert, Brunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Moist, Creamy, Tender, Soft, Juicy

Flavors

Nutty, Tangy, Sweet, Fruity, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before storing,Do not leave out longer than 2 hours because of dairy and eggs), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 months (Slice before freezing,Wrap portions tightly and thaw in the fridge)