There are endless variations of traybake cake. We love this light, summer version with delicate oatmeal dough and light quark cream. You can also taste the poppyseeds and juicy apricots. Each slice only contains 138kcal, so you can't REALLY enjoy it.
Nutrition (1 serving)
- 138 kcal
- 10 g carbohydrates
- 6 g fats
- 11 g protein
Per 20 portions
- 250 g oats
- 50 g Sweeteners
- 1 tsp baking powder
- 1/2 tsp salt
- 50 g coconut oil
- 2 eggs
- 150 ml water
- 1000 g curd cheese
- 2 eggs
- 50 g Sweeteners
- 30 g vanilla protein powder
- 50 g poppy seeds
- 1 tsp vanilla powder
- 1/2 tsp salt
- 10 apricots
Instructions
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Preheat the oven to 180 °C.
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In a large bowl, mix all the dry ingredients – fine oats, sweetener, baking powder, and salt.
Add the melted coconut oil, egg, and water. Make a dough.
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Divide the dough into two parts. Wrap each in cling film or a plastic bag and put it in the freezer for half an hour.
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Meanwhile, halve the apricots and take out the stones.
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When the dough is in the freezer, prepare the cream. Simply combine the quark, egg, sweetener, protein, poppy seeds, ground vanilla and salt, and whisk them together.
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Take the dough out of the freezer. Grate one half of it roughly. Spread it over a baking tray lined with a baking paper (24x30cm).
Spread the cream evenly on top.
Top the cream with the apricots.
Grate the other half of the dough over the top.
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Bake the cake in the preheated oven for 50 minutes, until it starts to turn golden brown.
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Leave it to cool, divide into 20 pieces and enjoy!
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Dobrou chuť!
