Low-carb plum cake

Ingredients for 1 servings:

• 110 g butter, soft
• 5 eggs
• 300 g ground almonds
• 500 g plums
• e.g. Stevia or other sweetener
• n. B. spice mix (speculoos)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 12 pieces

Preheat the oven to 170°C. Grease the sides of a springform pan and line the bottom with baking paper. Separate 2 eggs and set the egg whites aside. Knead the egg yolks with the butter, 200g of almonds, the speculatius spice, and the sweetener. In my opinion, stevia powder works best, about 35-40g; the sweetness of sweetener dissipates quickly after baking, so the batter should be sweeter than usual. Press the batter into the springform pan and press up the sides. Clean, pit, and halve the plums, and spread them on the batter. Separate the remaining 3 eggs. Mix 100g of almonds with the egg yolks and a little stevia. Beat the egg whites of all 5 eggs until stiff peaks form and fold in. Spread the mixture over the plums and bake at 170°C for about 1 hour. The cake has 5.3 carbs per slice. For non-low-carb eaters, it will probably taste too sweet. For true low-carb eaters, this cake with a generous portion of whipped cream is a real treat.