Low-Carb Strawberry Mascarpone Cake

Ingredients for 1 servings:

• 6 eggs
• 1 pinch of salt
• 90 g almond flour
• 1 tsp guar gum
• 170 g xylitol (sugar substitute) (for non-low-carbers, sugar also works)
• 5 tbsp liquid (water, cream or butter)
• 250 g mascarpone
• 400 ml cream
• 150 g xylitol (sugar substitute)
• 1 lemon(s), juice
• 1 vanilla pod(s), including the pulp
• 500 g strawberries
• 3 tbsp strawberry jam, cooked without sugar if possible
• 400 ml cream
• 1 vanilla pod(s), including the pulp
• 100 g xylitol (sugar substitute)
• 500 g strawberries for decoration or less, as desired

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Grease and flour a round cake tin (26 cm). Preheat the oven to 160°C fan/convection oven. Sponge cake base: Beat the egg whites until stiff peaks. Beat the egg yolks with xylitol until frothy, then mix in the almond flour, guar gum, salt, and liquid, then carefully fold in the beaten egg whites. Spread the batter evenly in the cake tin and bake for 30 minutes at 160°C fan/convection oven. Allow to cool and divide into 2 layers. Filling: Mix the mascarpone with xylitol, lemon juice, and the vanilla bean pulp from one pod until smooth. Whip the cream until stiff peaks and fold into the mascarpone cream. Slice 500g strawberries and fold in. Spread the bottom sponge cake layer with strawberry jam. Spread half of the mascarpone, cream, and strawberry mixture on the layer, place the second layer on top, and spread the remaining mascarpone mixture on top. Decoration: Whip 400 ml of cream with sugar and the vanilla pulp from the second pod separately until stiff, cover the top and sides of the cake with it and then decorate with strawberries.