Lower Carb Rührkuchen Backmischung

Steiner's Lower Carb Rührkuchen mix: low carb sponge loaf cake, 1 g of sugar per 100 g of cake, 210 g bag

Size: 210 g bag, makes one loaf cake (tin of about 20 x 7 cm)

Add: 4 eggs and 84 g of rapeseed oil

Per 100 g of baked cake: 1 g of sugars, 13 g of carbohydrate including 12 g of polyols (about 1 g of net carbs), 10 g of fibre, 11 g of protein, 307 kcal

Key benefits: low in sugars, high in fibre, made from lupin flour and oat fibre, no wheat flour

Ideal for: plain loaf cake, muffins, marble cake with the chocolate mix

Brand: Steiner's (Steinerfood, Austria), founded by Olympic champion Matthias Steiner

The Steiner's Lower Carb Rührkuchen mix makes a soft low carb loaf cake in minutes: just add 4 eggs and rapeseed oil, mix for 2 minutes and bake. Rührkuchen is the classic German afternoon cake, golden and soft, served plain or turned into muffins.

Instead of wheat flour and sugar, the recipe combines lupin flour, oat fibre and whey protein, sweetened with isomalt and erythritol. Once baked, the cake contains only 1 g of sugars per 100 g; its 13 g of carbohydrate are almost entirely polyols (12 g), about 1 g of net carbs, a way of counting popular in low carb and ketogenic (keto) diets. It is also high in fibre (10 g per 100 g of cake).

The batter suits every craving: blueberry muffins, a marble cake combined with Steiner's chocolate cake mix, or a dessert base with fresh fruit and skyr.

Steiner's was founded by Matthias Steiner, Olympic weightlifting champion, and Inge Steiner, to enjoy bread, pasta and cakes without the carbs; the products are made by Steinerfood in Austria.

Looking for Steiner's products outside Germany and Austria? Tonic Food ships them from Luxembourg within 24 h to France, Belgium and Germany, free delivery from €40 (from €25 in Luxembourg): combine the baking mixes with Steiner's low carb pasta (fusilli, rigatoni, tagliatelle, spätzle) in the same order. Also available in our Howald and Dudelange shops.

Ingredients

Sweeteners (isomalt, erythritol), lupin flour, oat fibre, whey protein (milk, less than 0.2% lactose), thickener (hydroxypropyl methylcellulose), cream of tartar baking powder (maize starch, acidity regulator: potassium tartrate, raising agent: sodium bicarbonate), salt.

Allergen information

Contains: lupin, oats (cereal containing gluten), milk. The mix is prepared with eggs.

The brand does not publish trace information online: please refer to the packaging.

Directions for use

For one loaf cake: the mix, 4 eggs (size M) and 84 g of rapeseed oil, and a small loaf tin of about 20 x 7 cm.

Preheat the oven to 160 °C (top and bottom heat).

Beat the mix, eggs and oil with a mixer for about 2 minutes at medium speed until smooth.

Grease the tin (baking spray, optionally ground nuts or desiccated coconut) or use a silicone tin, pour in the batter and bake for about 45 minutes.

Brand tip: use refined rapeseed oil, which tastes neutral; cold-pressed virgin rapeseed oil gives a strong vegetable taste.

Variation: bake the same batter in cases for muffins (with blueberries, for example); combined with Steiner's chocolate cake mix it makes a marble cake.

Store the mix in a dry place, away from heat.