Low-carbohydrate and gluten-free pie
1 WHOLE TAART (24 DIA CM), 8 POINTS
5.5khd per point
What do you need:
- 50 g butter
- 200 g of almond flour
- 20 g of broken linseed
- 8 g Greensweet extra sweet
- 1 egg (only the protein)
- 1 level elicits
- 3 gelatine sheets
- 300 g cream cheese (Philadelphia)
- 400 ml of whipped cream
- 16 g Greensweet extra sweet
- 3 tsp vanilla extract
- 200 g red fruits (I used frozen food)
- 20 g Greensweet Jam Jelly Crystal
How to make the cake:
Preheat the oven to 180 c.
Melt the butter and mix the ingredients of the cake base into a firm mixture.
Grease the spring form, put a baking paper in it, spread the mixture over the bottom and press it well.
Bake the bottom for 20 to 25 minutes in the oven and then let it cool down.
Then make the filling by soaking the gelatine sheets in cold water.
Mix the whipped cream, add rest of the ingredients of the filling and mix into an even mixture.
Heat the gelatine sheets in a pan with 3 tbsp water and stir in the whipped cream mixture.
Put the mixture over the bottom in the spring form and leave it in the refrigerator for at least 3 hours to stiffen.
Meanwhile, make the jelly by pureeing the fruit and then heating it in a pan with the jelly sugar.
Finally divide the fruit jelly over the cake and you're done.
Source / photo: Oanh's Kitchen