John Myers
Ingredients for 1 servings:
- 150 g erythritol (sugar substitute)
- 5 large eggs or 6 medium eggs
- 200 g almonds, ground
- 7 small apples, e.g. Breaburn or Elstar
- 2 tbsp sour cream
- 1 tsp cinnamon powder
- 1 tsp baking powder
- n. B. Almonds, chopped
- Fat for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes
for a 26cm springform pan
Peel the apples and cut into small cubes. Add the sour cream, 2 tablespoons of erythritol, cinnamon powder, and chopped almonds (if desired, but you can omit them) and mix well. Set aside. The batter is prepared like a sponge cake. First, separate the eggs. Beat the egg whites with half of the erythritol until stiff peaks form. Beat the other half with the egg yolks until light yellow. Mix the ground almonds with the baking powder and stir in. Since the batter will now be quite firm and sticky, and it will no longer be possible to fold the egg whites in properly like with a sponge cake, first stir in half of the stiffly beaten egg whites and then fold in the other half. Grease a 26 cm springform pan and dust with ground almonds. Spread one-third of the batter into the pan. Mix the remaining batter with the apple mixture and pour on top. Bake in an oven preheated to 160°C (fan/convection oven) for about 30 minutes on the middle rack. Then reduce the temperature to 100°C and bake for another 10 minutes. Note: I baked the cake with 200g of erythritol, and the result was very sweet, but also very tasty. If you prefer less sweetness, use only 150g. Based on the ingredients, I calculated that one slice of cake, based on a total of 16 slices, has around 120 kcal and 20g of carbohydrates.
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