Spelt flour cake base

Ingredients for 1 servings:

• 70 g spelt flour
• 50 g margarine (Lätta)
• 2 eggs
• 50 g fructose
• 1 vanilla pod(s)
• 1 tbsp desiccated coconut
• 1 packet of baking powder
• Fruit, seasonal or frozen

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

quick low-calorie birthday cake

Beat the margarine with the eggs and sugar until fluffy and season with the scraped vanilla pod. Mix the spelt flour with the baking powder and knead into the margarine mixture to form a smooth, soft dough. Then grease a 19 cm springform pan, sprinkle with desiccated coconut and fill with the dough, smoothing it down with a wet spoon and pricking it several times with a fork. Then cover the pan and let it rest in the refrigerator for at least 30 minutes. Then place the pan on the middle shelf of a cold oven and bake the cake base at 200°C for about 25 minutes. Let the base cool briefly, loosen the edges with a sharp knife and turn the base out onto a wire rack and separate them with string. Then cover the cake base with fresh fruit, such as nectarines and blueberries.