John Myers
Contents
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Ingredients
- 150 gr Ground almonds
- 80 gr Xylitol / diet sugar
- 3 Eggs
- 0,5 tsp Cinnamon
- 4 Egg yolk
- 80 gr Xylitol
- 150 ml Cold coffee
- 400 gr Mascapone
- 1 El Cocoa to sprinkle
Instructions
- For the base, mix 3 eggs with the xylitol until frothy. 2. In a separate bowl, stir the cinnamon loosely into the ground almonds. 3. Add the beaten eggs to the almonds and stir with a silicone spatula to a smooth mass. 4. Line a small round cake tin with baking paper. The sides can be brushed with coconut oil so that nothing sticks while baking. 5. Bake the cake base in the preheated oven to 150 degrees for about 30 minutes (chopstick test). 6. In the first bowl, mix the egg yolks and xylitol for the cake mixture until creamy.
- 7. Carefully stir the mascarpone into the egg mixture. 8. For a cake, the cold cake base was cut in half. Alternatively, you can leave the base whole and spread the cream on top. 9. The lower part comes back into the cake pan and is served first with 5-6 tbsp. Poured cold coffee and then smeared half of the mascarpone mixture. 10. Place the cake topper on the first layer and distribute the remaining mascarpone mixture on top. 11. It is best to leave the cake in the refrigerator overnight. 1 Just before the cake is served, sprinkle with the sifted cocoa.
- This recipe is for a springform pan, so I always use double the amount for a size 26 pan, good results
