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Prepare time: 20 min
Bake: 50 min
Ready in: 1 hr 10 min
Servings: 10

(Low-Carb High-Quality) – Zucchini and blueberries together in a cake? That sounds a little bit out of the ordinary, but this heavenly delicious ring cake will positively surprise and prove that this combination harmonises perfectly with each other. In addition to blueberries and zucchini, this fantastic ring cake also has a hint of marzipan, thanks to the used almond flour.

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

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Ingredients

MetricImperial

For the dough:

  • 3 zucchinis (approx. 800 g)
  • 1/2 tsp. salt
  • 3 eggs
  • 250 g quark 40% fat
  • 150 g xylitol (birch sugar)
  • 250 g almond flour
  • 2 tsp. baking soda
  • 1 tsp vanilla ground
  • butter for greasing
  • 100 g blueberries frozen or fresh
  • + some blueberries for the topping

For the cream:

  • a small bowl of water (approx. 100 ml)
  • 2 sheets of gelatine
  • 200 g heavy cream
  • xylitol (birch sugar) ground, to taste

For the dough:

  • 3 zucchinis (approx. 28.2 oz)
  • 1/2 tsp. salt
  • 3 eggs
  • 8.8 oz quark 40% fat
  • 5.3 oz xylitol (birch sugar)
  • 8.8 oz almond flour
  • 2 tsp. baking soda
  • 1 tsp vanilla ground
  • butter for greasing
  • 3.5 oz blueberries frozen or fresh
  • + some blueberries for the topping

For the cream:

  • a small bowl of water (approx. 3.4 fl oz)
  • 2 sheets of gelatine
  • 7.1 oz heavy cream
  • xylitol (birch sugar) ground, to taste

Directions

1.

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


2.

Grate the zucchini and add the salt then mix. Allow the zucchini to rest for about 10 minutes. Drain the liquid with the help of a sieve or with your hands.

The zucchini rasps will lose about half their weight.


3.

Put the eggs, quark, zucchini rasps and xylitol for the dough together in a mixing bowl and mix the ingredients with a hand mixer.


4.

Now add the almond flour, the baking soda and the vanilla to the dough and stir again.


5.

Fold in the blueberries into the dough carefully. If you mix the blueberries too rough or too long, they can turn the whole dough purple.

Prepare a cake tin and grease it with a little bit of butter to better remove the ring cake afterwards. Fill the cake tin with the dough, smooth it and bake the ring cake in the preheated oven for about 50 minutes.


6.

Meanwhile, prepare the cream. Soak the gelatine in a little bit water for about 10 minutes. Put the heavy cream in a large mixing bowl and sweeten with the finely ground xylitol (birch sugar) to taste, then beat until stiff. Drain the liquid from the gelatine and heat until molten.


7.

Stir a few spoonfuls of the whipped cream into the gelatine with a hand mixer, then pour the gelatine cream mixture back into the whipped cream. Mix both completely afterwards.


8.

Cut the baked cake into two rings with a knife. Fill a piping bag with the gelatin-cream mixture and apply it on the lower half of the cake.


9.

Put the upper part of the ring cake back on. Use the pastry bag to make small cream puffs on top of the cake and decorate with a few blueberries to your liking. Keep the Zucchini Blueberry Ring Cake in the fridge for about 1 hour. Enjoy!


Nutritional Values

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

Kcal KJ carbs fat protein
177 743 7,5 g 9,0 g 12,2 g

Low-Carb Zucchini Blueberry Ring Cake in 10 Seconds

Low-Carb Zucchini Blueberry Ring Cake in 10 seconds
Low-Carb Zucchini Blueberry Ring Cake in 10 seconds

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