TORT BEZ MĄKI I CUKRU (Cake without Flour and Sugar)
Serves 1
Directions
- 1To prepare the dough, put the eggs in a bowl, add 30% cream, gelatin, sweetener and melted butter.
- 2Mix the ingredients.
- 3Fry the mixture in a pan like pancakes.
- 4Prepare the cream. The cream is whipped 30% cream with mascarpone, dissolved gelatin and erythritol.
- 5Mix the ingredients.
- 6Spread the cooled pancakes with the cream.
- 7Decorate the cake with blueberry cream - add a little pureed fresh blueberries to the remaining white cream.
- 8Sprinkle the top with red currants and blueberries.
Ingredients
- 6 jajek
- 150 g śmietanki 30%
- 1 łyżeczka żelatyny
- 1 łyżeczka erytrytolu
- 20 g rozpuszczonego masła
- 450 g śmietanki 30%
- 250 g mascarpone
- 2 łyżeczki erytrytolu
- 1 łyżka rozpuszczonej żelatyny
- 20 sztuk borówek
- borówki
- czerwona porzeczka
Equipment
miskę (bowl)mikser (mixer)patelnia (frying pan)
Tips
- The dough is very delicate, so be careful when turning it over.
- You can use another keto sweetener
- The finished cake should be put in the fridge, preferably overnight.
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