Low-carb sponge cake

Ingredients for 1 servings:

• 20 g almonds, ground, blanched
• 70 g almond flour, defatted
• 6 eggs, size M or L
• 90 g erythritol (sugar substitute) (Xucker light)
• 80 g xylitol (sugar substitute)
• 5 drops of Stevia
• 1 pinch of salt
• 1 tsp guar gum
• 4 tbsp water, hot
• 1 packet of vanilla flavoring (Vanilla Finesse by Dr. Oetker)
• Butter for the mold
• Ground almonds, for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a really great low-carb version for cakes and fruit tarts

Preheat the oven to 160°C fan/convection oven. Line the bottom of a baking pan (26cm for cake base, 28cm for fruit base) with baking paper. I clamp the baking paper into the springform pan. Grease the edges with butter and sprinkle with ground almonds. Separate the eggs. Beat the egg whites until stiff peaks form and refrigerate. Meanwhile, beat the egg yolks, salt, Xucker, Xucker light, Stevia, and Vanilla Finesse in a bowl until frothy. Stir in the almond flour, almonds, guar gum, and hot water. Remove the beaten egg whites from the refrigerator and carefully fold in. Pour the batter into the springform pan and spread evenly. Place in the oven and bake on the second rack at 160°C fan/convection oven for about 30 minutes. If it’s getting too dark, reduce the temperature to 150°C about 10 minutes before and extend the baking time slightly, or cover. It’s ready when a skewer comes out clean and no more batter sticks to the surface. Then let it cool in the pan for a while. Before removing the pan, carefully loosen the edges with a knife if necessary. Cool completely on a wire rack, removing the baking paper. Suitable as a cake or fruit base, and as a sponge for tiramisu. The base in the photo was baked in a 28cm pan.