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Prepare time: 30 min
Bake: 25 min
Ready in: 55 min
Servings: 10

(Low-Carb High-Quality) – Low Carb German Mole Cake is a fantastic cake that can be individually prepared with fruits of your choice – we have chosen bananas.

We wish you a lot of fun baking, cheers Andy & Diana.

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  • 4 eggs (size M)
  • 250 g quark, 40% fat
  • 25 butter
  • 100 g almonds ground
  • 5 tbsp. natural baking cocoa
  • 50 g xylitol (birch sugar)
  • 1 tsp. baking soda
  • 8 sheets of gelatine
  • 400 ml heavy cream
  • 1 banana or fruits of your choice
  • 4 eggs (size M)
  • 8.8 oz quark, 40% fat
  • 0.9 oz butter
  • 3.5 oz almonds ground
  • 5 tbsp. natural baking cocoa
  • 1.8 oz xylitol (birch sugar)
  • 1 tsp. baking soda
  • 8 sheets of gelatine
  • 13.5 fl oz heavy cream
  • 1 banana or fruits of your choice



Preheat oven to 160°C / 320°F (circulating air) or 180°C / 355°F (top / bottom heat).


Scramble the eggs in a large mixing bowl and add the quark and butter. Stir all ingredients with a hand mixer. Important: The butter should be at room temperature to allow an easy stir.


In a separate mixing bowl, mix the dry ingredients for the dough: the natural baking cocoa, the ground almonds, the xylitol, the vanilla and the baking soda.


Combine the egg-quark mixture with the dry ingredients with a hand mixer.


Distribute the prepared dough in a springform (about 26 cm / 10.2") and smooth it. Bake the cake in the preheated oven for about 25 minutes. Allow to cool afterwards.


While the cake base cools, prepare the cream. Place the gelatine in cold water and let it soak for about 10 minutes.


Squeeze the gelatine and heat it in a saucepan until it melts, but does not boil. Whip the cream in a large mixing bowl, then stir a few spoonfuls of the whipped cream under the liquid gelatine. Immediately stir the gelatin-cream mixture back under the whipped cream.


Using a spoon, remove about 1 cm from the top of the cake base and collect the crumbles in a bowl. Break the big crumbles into small crumbs, set aside.


Cover the bottom with about one-third of the gelatine-cream mixture and cover it with thin slices of banana or the fruit of your choice. Cover the banana layer with the remaining gelatine-cream mixture.


At the end, distribute the crumbs on top of the cake, which you have previously set aside. Keep the low-carb German Mole Cake cold for about 3 hours until the cream filling is firm. Enjoy!

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Kcal KJ carbs fat protein
273 1140 7,7 g 22,4 g 7,4 g

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