6 large eggs
125g of quark soft cheese (alternatively use lightest philadelphia)
10 tbsp of sweetener
1 tbsp of vanilla extract
1 tbsp of coffee essence
1 tsp of baking powder
1 tbsp instant espresso powder
Low calorie cooking spray
No butter Coffee buttercream
125g of quark
2 tbsp of sweetener
1 tsp of vanilla extract
1 tbsp of Coffee essence.
This cake can be made in a large sandwich tin or in a rectangular 10 by 8 inch oven tray about 3 inches deep. Line and grease your tin and preheat your oven to 200c.
Seperate the 6 eggs between two bowls, whisk the egg whites until they form stiff peaks and leave aside.
To the egg yolk add the sweetener, vanilla extract, coffee essence, instant espresso powder, quark and baking powder. Whisk well until it has a smooth consistency.
Add a spoon of the egg white to the yolk mix and beat in well. Then add the yolk mix to the egg whites and fold in gently using the figure of 8 method until all of the batter is combined and you have no pieces of egg white left.
Place in the greased and lined tin, then into the oven for 20/25 minutes or until a skewer comes out clean.
Leave to cool on a wire rack and then top with fat free coffee buttercream and crumble over a treat size flake or mini Galaxy ripple.