Moist strawberry cake without flour and sugar

Ingredients for 1 servings:

• 80 g butter (pasture butter) or ghee
• 4 large eggs (organic)
• 1 pinch of sea salt
• 15 g xylitol (sugar substitute) for the base
• 150 g ground almonds
• 1 tsp, heaped vanilla powder (bourbon)
• 7 g cream of tartar baking powder
• 80 g cream
• 500 g strawberries, ripe
• 1 pack of red gelatin or cake glaze
• 2 g xylitol (sugar substitute) for the icing

Instructions

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

ketogenic, low-carb

Preheat the oven to 180°C (top/bottom heat). Gently melt the butter or ghee. Separate the eggs and beat the egg whites with a pinch of salt until stiff (overhead test). Beat the egg yolks with 15g of xylitol until fluffy. While stirring, add the cream and butter. Mix the almonds with the vanilla and cream of tartar beforehand and add them as well. Then carefully fold the egg whites into the batter to ensure it remains fluffy. Line the springform pan with baking paper and grease the sides well. Carefully pour in the batter, spread evenly, and bake for about 30 minutes. Let the cake base cool. The base can be baked the day before and stored in the refrigerator wrapped in plastic wrap for use the next day. Cut the cake base into 8 pieces. Wrap the springform pan edge in plastic wrap and place it around the base to form a “cake ring.” Clean the strawberries, remove the tops, and halve the fruit if necessary. Spread it over the cake base, leaving the edges untouched, so it can be easily cut again later. Prepare gelatin or cake glaze according to the package instructions, adding 2 g of xylitol. Spread the mixture evenly over the strawberries. Once the mixture has set, carefully remove the springform pan. Refrigerate the cake until ready to serve. Remove from the refrigerator 15 minutes before serving to allow the flavor to develop. Serve with whipped cream and fresh bourbon vanilla.