Peach and poppy seed chia cake with fruit glaze

Ingredients for 1 servings:

• 300 ml coconut milk
• 45 g chia seeds
• 125 g xylitol (sugar substitute)
• some vanilla, ground
• 5 large eggs, separated
• 150 g almonds, ground
• 50 g blue poppy seeds, ground
• 1 tsp cream of tartar baking powder
• some butter for the mold
• Ground almonds, for the mold
• 500 g peaches or nectarines, fresh, not too soft
• 350 ml sugar-free multivitamin juice
• 1 tbsp xylitol (sugar substitute)
• 1 packet of vanilla pudding powder
• 1 pack of unsweetened cake glaze
• 2 tbsp xylitol (sugar substitute)
• 250 ml fruit juice, red, without sugar, e.g. from Amecke

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

low carb, without flour and sugar, cow’s milk free

First, let the chia seeds gel in coconut milk for at least an hour, or longer if you like, stirring occasionally. Meanwhile, grease a 28 cm springform pan with butter and lightly sprinkle with ground almonds. Preheat the oven to 170°C. Then, using a hand mixer, stir the Xucker, vanilla, and 5 egg yolks into the chia mixture, one after the other. Add the almonds and poppy seeds and mix well again. Finally, add the baking powder. Now beat 5 egg whites until stiff peaks form and fold in the beaten egg whites. Pour the batter into the springform pan and place in the oven on the second rack from the bottom. Reduce the oven temperature to 150°C. After 10 minutes, add the fan. If you don’t have a fan, increase the temperature by 10°C. Bake for 45-50 minutes. Do a skewer test. Remove the base from the oven and allow to cool completely. Cut the peaches or nectarines into small pieces and set aside. Pour the fruit juice into a saucepan, bring to a boil, and stir in the pudding mix mixed with Xucker. Immediately mix in the sliced ​​fruit and spread evenly over the cake. While the mixture cools slightly, prepare the glaze according to the instructions using fruit juice and Xucker and spread it evenly over the cake as a topping. It creates a nice effect if the fruit juice is a different color for the glaze. Once cooled, carefully loosen the cake from the sides with a knife and remove the springform pan. Keeps for 6 days in the refrigerator.