John Myers
Contents
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Ingredients
Cake batter
- 500 g Butternut squash
- 350 g Ground almonds
- 9 Pc. Egg Whites
- 9 Pc. Egg yolk
- 100 g Xylitol
- 1 tsp Cinnamon
Pudding: (for 500 ml)
- 3 packet Gelatin
- 2 tbsp Xylitol
- 500 ml Milk
- 30 g Protein powder
- 1 Pc. Vanilla pod
filling
- 250 g Butter
- 100 g Custard, low carb
- 50 g Xylitol
- 1 pinch Cinnamon
- 150 g Pumpkin jam
- 150 g Freshly cooked pumpkin
Decoration
- 100 g Pumpkin seeds
- 10 Pc. Pumpkin flowers
Instructions
Bottom dough
- The eggs are separated and the egg whites are beaten with the xylitol and a pinch of salt. The egg yolks are mixed with 9 tablespoons of water, the cinnamon and the pumpkin until creamy. Then the egg yolk mixture is folded into the egg whites and the almonds are added. The dough is filled into 4 round molds with a diameter of 20 cm and baked for about 30 minutes at 175 degrees.
pudding
- 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 add the protein powder and the scraped-out vanilla and xylitol. Bring to the boil briefly, then pour into a bowl and let cool down until the pudding is firm.
filling
- Melt the butter in the microwave and then stir it together with the pudding, xylitol and cinnamon until creamy. This is where the buttercream is made.
Assembly / decoration
- When the dough bases have cooled down, a layer of pumpkin jam and a layer of buttercream are spread on each base. After the cake has been put together, it is decorated with the seeds and flowers.
Nutrition
Serving: 100gCalories: 264kcalCarbohydrates: 13.5gProtein: 9.2gFat: 21.1g
