The delicious zucchini cheesecake cake

Preparation:

Base ingredients:

• 250g grated zucchini
• 50g flour

• 10g Whey vanilla
• 1 tsp baking powder
• 3 egg whites

• CandySplash Shortbread

Cream ingredients:

• 400g quark

• 25g Whey vanilla

• 1 egg white

• CandyFlavor Cheesecake

Mix all the ingredients for the base together, sweeten with CandySplash and pour into a 20 cm springform/silicone mold.
For the cream, beat the egg whites until stiff, mix the remaining ingredients together and fold in the beaten egg whites. Pour the cream onto the base and bake at 180 degrees for 40-50 minutes. Keep an eye on the cake and cover if it gets too dark on top.

Test with a skewer and leave the cake to cool with the oven door open.