Low-carb strawberry cake

Ingredients for 1 servings:

• 6 eggs, separated
• 90 g almond flour
• 170 g erythritol (sugar substitute) or xylitol or other sweetener
• ¼ tsp Stevia
• 5 tbsp water, hot
• 1 pinch of salt
• 2 bottles of vanilla flavor
• 1 tsp guar gum
• Fat for the mold
• Almond flour for the mold
• 100 g fruit spread (strawberry), sugar-free
• 1 pack of cake glaze
• 20 g xylitol (sugar substitute)
• 300 g strawberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for 12 pieces

Preheat oven to 160°C (fan/convection oven). Grease a 26cm round cake tin and dust with almond flour. For the low-carb sponge cake: Separate the eggs. In the first bowl, beat 6 egg whites until stiff peaks form. In the second bowl, beat the egg yolks, sweetener, stevia, and flavoring until frothy. Stir in the almond flour, guar gum, salt, and hot water. Fold in the egg whites (don’t worry if a few flakes of egg white are still visible; they will disappear during baking). Spread the batter evenly in the cake tin. Bake for about 30 minutes at 160°C (fan/convection oven), or until a skewer inserted into the cake tin comes out clean. Let the cake cool. For the topping: Wash and dice the strawberries. Spread the strawberry jam over the low-carb sponge cake. Carefully place the sponge cake in a cake ring. Carefully arrange the strawberries on the sponge cake. Mix the cake glaze with 20 g of xylitol and stir according to the package instructions. Spread the glaze evenly over the strawberries, working from the center outward. Wait until the glaze has set. Remove the cake ring – done. Makes 12 slices.