Ingredients (I forgot to get the butter). I did not include in the list of ingredients and nuts for decoration. I had almonds, the taste is more to come peanut. If you do not like peanut butter, the cake you too will not like it.

Cook 75g of beans, mash them with kartoffelsalat or punch in a blender, if you don't want to do beans feel in the test. I like both. Add to the same bowl with a ripe banana, mash. View yet that is not delicious...

Add a spoonful of sour cream/yogurt/tvor yeah, yolks, bran and 20 drops of liquid stevia. Beat all lightly and divide the dough into 3 parts.

Because I had one, I baked all at a time. Whisk one protein and gently stir with spatula in the third test. Put into a form and bake for 20-25 minutes at 170 degrees. Then repeat the process. If you have 3 of the same shape, the dough can not be divided, whisk all three whites, put the dough into 3 forms and bake at the same time. Dough protein SHOULD be! As you can see in the test is visible to the bean (or rather the skin of beans), the taste it can be compared to the husk of peanuts in baking. If you break the beans in a blender, then it will not.

When all three layers cool, prepare the cream. Beat butter, gradually add to the mashed 100g of beans (white beans I warmed up very smoothly. The cream is the best of beans to break in a blender, add the peanut butter, yogurt/sour cream/cheese and 15 drops of stevia.

Lubricates all three layers with cream and put into the fridge to solidify.

Cut the cake is better cold, but I could not resist.

Total: cake without flour and sugar, fibre and slow carbohydrates of bran and beans, protein from beans and eggs, fats mainly from nuts.