Who enjoys naked cakes? Of course, we’re referring to the type of cake that is “naked,” so you can clearly see all of its layers. In this case, it’s evident at first glance that this is a luscious red velvet cake, perfectly complemented by quark cream filling. You are guaranteed to fall in love with this treat.
Ingredients for the dough:
- 200 ml of 1% Acidophilus milk
- 175 g wholemeal rye flour
- 100 g xylitol
- 100 ml odourless coconut oil
- 2 eggs
- 1 tsp baking powder
- 1 tbsp beetroot powder
- 1 tbsp cocoa powder
- vanilla Flavor Drops to taste
Ingredients for the cream:
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Finally, add the baking powder and mix thoroughly once more. Pour the batter into a baking pan (our pan had a diameter of 24 cm) lined with parchment paper, place it in an oven preheated to 170 °C, and bake for 45 minutes. You can estimate the baking time using a toothpick; if it comes out with batter sticking to it, the cake is not yet done. In that case, bake for an additional 10 minutes.
Once the cake is baked and cooled, divide its height into two imaginary halves, and cut it in half lengthwise. This will give you two low cake layers.
Mix the quark, vanilla protein powder, xylitol together in a bowl and add Flavor Drops according to taste. Whip everything thoroughly and you can start with layering. Spread 50 g of the strawberry Jammy Spread on the bottom cake layer. On top of that, add half of the cream, spreading it evenly over the surface.
Then place the second half of the cake layer on top, again spreading the remaining Jammy Spread and the rest of the cream over the entire surface. Sprinkle crushed lyophilized raspberries on top to beautifully garnish the whole cake. Done! All that’s left to do is to refrigerate it, wait for it to firm up a bit, and serve it.
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If you like the so-called “naked cakes,” then you’ll definitely love this red velvet version, which looks great and tastes even better.
Don’t hesitate and share your creations with us on social media using the hashtag #gymbeamcom