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Prep Time30 Mins
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Cook Time60 Mins
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Serving12
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Ready In90 Mins
Low-Carb Cottage Cheese Cake with Raspberry Gel
This Low-Carb Cottage Cheese Cake with Raspberry Gel is a saved version of a spoiled cake. Would you have thought that? I wanted to make a cheesecake for our guests without baking, but unfortunately it didn’t work out. I put all the ingredients in the cream, enough gelatin too, but for some reason it didn’t work out. The cream still flowed. It could not be decorated or sliced. In addition, if that wasn’t enough, two cans of raspberries froze in the fridge. So, there were no raspberries either I could to decorate the cake with blueberry.
Our guests came to us for a trip together. We went on a 8.5 km hike together to see the fall colors at Hardy Lake in Muskoka. Neither before nor after the trip, I no longer had time to save the cake. It remained in the fridge and awaited his fate.
The next day, when our guests were gone, I started thinking, what should I do with the spoiled cake? I didn’t want to throw it away because it was full of delicious ingredients. Finally I had a good idea of how I could save it for throw it the trash. So, this Low-Carb Cottage Cheese Cake with Raspberry Gel is a big survivor and finally we ate it all with my husband.
How to bake the sponge cake base?
I have given you a very easy recipe for this before. Just click on Basic Mug Sponge Cake with Almond and Coconut Flour and make a sponge cake from 3 eggs. Just multiply the ingredients three times and mix everything. Don’t forget to add in cocoa powder as well, as this is not included in the basic sponge cake recipe. Then pour the whole thing into a 24 cm silicone cake mold and bake in the microwave 3 times longer as if you were to bake the base dough from 1 egg (3 × 2 – 2.5 minutes).
Ingredients
Basic Cocoa Sponge Cake
Cheese Layer
Raspberry Gel
Nutrition
Per 1 slice
- Daily Value*
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Calories: 165.68.3 %
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Fat: 9.9 g6 %
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Sodium: 263.7 mg11.5 %
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Carbohydrate: 8.15 g20.4 %
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Fibre: 3.2 g12.8 %
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Sugar: 3 g7.5 %
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Protein: 10.7 g14.3 %
Directions
I created this Low-Carb Cottage Cheese Cake with Raspberry Gel from a spoiled cake, but of course I’ll give you the fixed recipe so you can’t spoil your cake.
It was the spoiled cake, but you have to quickly forget this picture because you don’t start baking the cake here, but in the beginning.
Make a sponge cake base from 3 eggs based on the recipe "Basic Mug Sponge Cake with Almond and Coconut Flour". Remember for it, put into the flour and mix 1 tablespoon of cocoa powder (unsweetened) as well. Now smooth the dough not into a mug but into the bottom of a 24 cm silicone cake tin and bake it ready in the microwave for about 6-8 minutes.
Mix the cottage cheese with the sour cream, monk fruit, grated lemon zest and 2 eggs, then pour over the top of the sponge cake tray and bake in the oven for about 50 minutes at 180 C / 355 F for about 50 minutes.
Take the baked cake out of the oven and let it cool.
While the cake cools, make the raspberry jelly. You can make it from fresh raspberries or frozen raspberries. First, add 2 tablespoons of monk fruit sweetener and a tiny amount of water to 2 cups of raspberries. Then bring to a boil and cook for a few minutes. Then use a filter to remove the raspberry seeds.
Mix 1 packet of red cake jelly powder (Dr. Oetker Red Glaze) with 1 tablespoon of monk fruit until smooth.
Add enough water so that the raspberry juice does not exceed 250 ml. (1 pack of Dr. Oetker cake jelly powder is enough for 250 ml of liquid). Then mix the jelly with the raspberry juice and bring to a boil.
Pour the finished raspberry jelly over the top of the cake, flatten it and let it cool.
At the end, garnish with whipped cream and fruit. (Unfortunately, I didn’t have raspberry grains left to decorate because they were all frozen, so I decorated the cake with blueberries.)
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