Low-carb rhubarb meringue cake

Ingredients for 1 servings:

• 50 g coconut flour
• 30 g walnut flour, defatted
• 60 g butter, alternatively coconut oil, or rapeseed oil
• 5 m.-sized eggs
• 340 g xylitol (sugar substitute)
• 1 tsp baking powder
• 500 g rhubarb
• 5 g psyllium husk flour
• 7 sheets of gelatin
• 200 g mascarpone
• 100 g whipped cream
• ½ vanilla pod(s), the pulp thereof, or 1 tsp vanilla xylitol

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 10 minutes

delicious fruity-creamy low-carb cake, for 20 – 24-piece tins

Preheat oven to 175°C fan/convection oven. Beat 3 eggs, butter, and xylitol in a mixing bowl until fluffy. Then add 50g coconut flour, 30g nut flour, 75g xylitol, and 1 teaspoon baking powder and mix. Grease a 20-24cm springform pan or line the bottom with baking paper and pour in the batter. Bake at 175°C fan/convection oven for 35 minutes, or until batter no longer sticks to a skewer. Then let it cool. Meanwhile, simmer the rhubarb with 125g xylitol on a low heat for 20 minutes. Soak 4 sheets of gelatine according to the instructions and add to the pan until dissolved. Now thicken the rhubarb compote with 5g psyllium husk flour, remove the pan from the heat, and let it cool slightly. Beat 2 egg whites until stiff peaks form and then add the xylitol. Cut the cake in half horizontally down the middle to create two cake layers. Place one cake layer back in the springform pan and spread the meringue mixture on top. If you like, you can fill a piping bag with the meringue mixture and pipe it onto the cake layer. Return to the oven and bake for another 12 minutes at 180°C fan/convection oven, until the meringue is golden brown. Set aside and allow to cool completely. Place the second cake layer in a cake ring and spread the rhubarb compote evenly over the top. Refrigerate until the rhubarb has cooled, if necessary. Using a hand mixer, beat together 100g of cream, 200g of mascarpone, 1 teaspoon of vanilla xylitol, and 40g of xylitol until creamy. Soak three sheets of gelatine in water according to the package instructions, squeeze out any excess water, and heat briefly in the microwave until dissolved. Stir a tablespoon of the mascarpone cream into the melted gelatin to adjust the temperature, then add the gelatin to the remaining mascarpone cream and mix. Spread the mascarpone cream evenly over the rhubarb layer in the cake ring and chill the cake for at least 2 hours. Remove the cake from the refrigerator, carefully remove it from the cake ring, and place the meringue-topped cake base on top of the cream layer.