Low-carbohydrate and gluten-free pie
1 WHOLE CAKE (24 DIA CM), 8 POINTS
5.5khd per point
What do you need:
- 50 g butter
- 200 g almond flour
- 20 g crushed linseed
- 8 g Greensweet extra sweet
- 1 egg (only the egg white)
- 1 level tbsp biscuit spices
- 3 gelatin 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 freezer)
- 20 g Greensweet Jam Jelly Crystal
This is how you make the cake:
Heat the oven to 180 c.
Melt the butter and mix the ingredients from the pie crust to a firm mixture.
Grease the spring form, put a baking paper in it, divide the mixture over the bottom and press well.
Bake the bottom in the oven for 20 to 25 minutes and then let it cool down.
Then make the filling by soaking the gelatin sheets in cold water.
Mix the whipped cream well, add the rest of the filling ingredients and mix until smooth.
Heat the gelatin leaves in a pan with 3 tbsp water and stir it into the whipped cream mixture.
Put the mixture over the bottom in the spring form and put it in the fridge for at least 3 hours to stiffen.
Meanwhile, make the jelly by mashing 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