White cheese cake with apples and vanilla (light)

Ingredients

• 500 g Fresh cheese 0-8% fat (Low‑fat fresh cheese, ideal for a light texture)
• 1 c. à soupe Powdered stevia (Natural sweetener, adjust to taste)
• 1 un Organic untreated lemon (Finely grated zest)
• 1 gousse Vanilla bean (Seeds scraped out with the back of a knife)
• 20 g All‑purpose flour (Sift together with cornstarch)
• 20 g Cornstarch (Sift together with the flour)
• 30 g Small dried raisins (Add a light natural sweetness and color)
• 1 sachet Vanilla sugar (To sprinkle on top before baking (optional))
• 3 pcs Granny Smith apples (Cut into wedges about 1 cm thick)
• 1 feuille Parchment paper (To line the bottom of the pan, avoids added fat)

Instructions

1. Prepare the aromatics

   Grate the zest of the organic lemon and scrape the vanilla bean seeds with the back of a knife.

   Time: PT5M

2. Mix the fresh cheese and stevia

   In the bowl, incorporate the fresh cheese and add the powdered stevia, mixing gently to avoid splatters.

   Time: PT3M

3. Incorporate the lemon and vanilla

   Add the lemon zest and vanilla seeds to the mixture, then stir until homogeneous.

   Time: PT2M

4. Add flour and cornstarch

   Sift the flour and cornstarch together, incorporate into the mixture and whisk until a smooth batter without lumps is obtained.

   Time: PT4M

5. Add dried raisins

   Add the dried raisins to the batter and mix lightly to distribute them evenly.

   Time: PT1M

6. Prepare the pan

   Line the bottom of the pan with parchment paper or lightly grease it with a little margarine.

   Time: PT2M

7. Pour the batter into the pan

   Transfer the batter into the prepared pan, smoothing the surface with the back of a spoon.

   Time: PT2M

8. Arrange the apples

   Cut the Granny Smith apples into wedges about 1 cm thick and arrange them on top of the cake, pressing them in slightly.

   Time: PT5M

9. Sprinkle vanilla sugar

   Scatter the vanilla sugar packet over the top of the cake (optional) for a caramelized touch.

   Time: PT1M

10. Bake

    Bake the cake at 180°C for 40 to 45 minutes. Check doneness by inserting a knife tip: it should come out clean.

    Time: PT45M

    Temperature: 180°C

11. Cooling and unmolding

    Remove the cake from the oven, let cool for 5 minutes, then gently unmold onto a rack.

    Time: PT5M

Nutrition Facts

Calories

122

Protein

8 g

Carbohydrates

15 g

Fat

2 g

Fiber

2 g