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Recipe Plum Cheese Cake capped with Meringue low-carb gluten-free

Posted on by Monika Charrak
Recipe Plum Cheese Cake capped with Meringue low-carb gluten-free
10
Oct

Recipe Plum Cheese Cake capped with Meringue low-carb gluten-free

Juicy-creamy cheese cake batter and fruity plum filling on a delicious stollen base – crowned with super-fluffy meringue – just 214 kcal and 5g net carbs per piece!

For the base

  • 150 g Dr. Almond STOLLEN MAGIC
  • 75 g butter
  • 2 eggs large
  • 115 ml water

For the plum filling

  • 150 g plums pitted (cut in halves (about 10 halves))
  • 150 g plum crème

For the cream cheese batter

  • 500 g low fat curd cheese ((other quark types will also do the job))
  • 150 g sour cream
  • 4 eggs medium
  • 4 g Dr. Almond Low Carb Sweetener Cristalline
  • 50 g Dr. Almond Vanilla Pudding Powder

For the meringue

  • 10 g Dr. Almond EGG WHITE PROTEIN POWDER
  • 60 g water
  • 50 g Dr. Almond FLUFF MAGIC
  • 10 drops Pure Flavour VANILLA CREAM (optional – but tastes super delicious!)
  • 70 g water

You may also need

  • Dr. Almond Erythritol Powder (for sprinkling)
  • springform tin approx. Ø 26 cm
  • baking Paper
  1. Prepare the plum crème (for the recipe, see link above ’ingredients’ – just click on the word), cut the plums (damsons) into halves.
  2. Prepare the stollen dough according to packet instructions adding butter, eggs and water.
  3. Either line the bottom of a springform tin with baking paper or thoroughly grease the edges. Spread the dough with wet hands on the bottom of the springform and form an approx. 2 cm high rim at the sides.
  4. Spread the plum halves on the base. See picture!
  5. Mix eggs, curd cheese, sour cream and sweetener. Add the pudding powder teaspoon by teaspoon and stir thoroughly.
  6. Now spread one half of the cheese cake batter on the base.
  7. Put dollops of the plum filling on top and lay over the remaining cheese cake batter.
  8. Bake at 160° C for about 50 minutes (fan).
  9. In the meantime, prepare the meringue! First, mix the egg white powder with 1/3 of the water and allow to swell for about 15 minutes, stir mixture occasionally, then add the remaining water. Blend in the egg white at lowest speed until frothy, then whisk at top speed until really stiff. Briefly boil up 50g fluff magic with 70ml water. Immediately pour the mixture in the beaten egg white in a thin stream using top speed. Continue blending for at least 1 minute. This way, the volume of the batter increases and the meringue turns out beautifully firm! PLEASE STRICTLY STICK TO THE QUANTITIES STATED IN THE RECIPE WHEN MAKING THE MERINGUE!
  10. Briefly take the cake out of the oven after 50 minutes and spread the meringue mixture on the cake when still hot – you could also use a piping bag to create ornaments (just as you like it).
  11. Immediately place the cake into the oven again and reduce heat to 150° C. Continue to bake for another 20 minutes. The meringue turns out a bit browner on top and the mixture stabilises!
  12. Allow the cake to cool down completely. Sprinkle with some erythritol powder and enjoy!
  13. PLEASE NOTE: I did a storage test in the fridge. Even after 4 days, the meringue was still PERFECT both in shape and taste!

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