Low-carb Nut Cake

The ingredients should be used to create 3 floors. 4 eggs are separated for each base and the egg whites are beaten stiff with 60g xylitol. The egg yolks are stirred until frothy. Then the egg yolks are lifted under the egg whites. The hazelnuts, walnuts and macadamia nuts are each added to a batter. The three sponge bases are baked in 3 x 20 cm baking pans. Bake for about 30 minutes at 175 degrees.

It is best to cook the pudding a day in advance, because then it can harden properly. If the time is not there, then the pudding must be chilled well so that it can draw to a firm consistency. First, the gelatine must be soaked in cold water according to the instructions on the package. Then the milk is boiled in the pot and the gelatin is added and dissolved by stirring, then the protein powder and the scraped-out vanilla and xylitol are added. Bring to the boil for a short time and then pour into a bowl and let cool down until the pudding is firm.

Chop the pears and cook with water and amaretto. Whip the cream with 75 g xylitol until stiff, fold in the cooked pear pieces and the finely chopped chocolate. Melt the butter in the microwave and use the low carb pudding to make a cream. After the cream has been chilled, it can be spread on the individual cooled dough bases, then the pear cream on top. Do this with any base and the cake is put together in no time at all.