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Plum-chocolate cake

Delicious cake - highly recommended!
serving_count:

ingredients

Graudaugu pārslas Milzu Prāts medus BIO 200g

6 Eggs

375 grami Zucchini

60 grami Coconut flour

60 grami Cocoa

60 grami Erythritol

15 grami Malted linseed

12 grami Baking powder

2 grami Xanthan gum

One of the intense/drip sweeteners

Salt, citric acid

Graudaugu pārslas Milzu Prāts medus BIO 200g

400 grami Plums

80 grami Water

20 grami Corn starch

Graudaugu pārslas Milzu Prāts medus BIO 200g

650 grami Culinary curd "Baltais"

150 grami Sweet cream 33%

16 grami Vanilla sugar

Sweetener

Graudaugu pārslas Milzu Prāts medus BIO 200g

60 grami Dark chocolate without sugar

70 grami Milk 2%

preperation

  1. Place the dry ingredients: coconut flour, cocoa, linseed, xanthan gum, and baking powder in a bowl and mix well.

  2. Place the 4 egg yolks and the zucchini in a blender and blend until smooth.

  3. Add a pinch of citric acid and erythritol to the egg whites and whisk to a thick froth.

  4. Add the zucchini-egg yolk mixture to the egg whites and stir gently, to one side, without lifting the spoon.

  5. Stir in the mixed dry ingredients in two additions. Stir slowly/carefully, trying not to "settle" the egg whites too much.

  6. Pour the batter into the tin and bake in a preheated oven at 170-175 °C for ~40-45 minutes. Cool the baked sponge cakes.

  7. Remove the pits from the plums, cut them into small pieces and add 30 g of water and sweetener. Boil until pureed. Blend with a blender.

  8. Add 50 g of water to the cornstarch, stir and add to the plums. Bring to the boil, stirring.

  9. Add sweetener, vanilla sugar, and sweet cream to the culinary curd and beat.

  10. Place the first biscuit on the base, and place a metal pastry ring lined inside with an acetate sheet around it.

  11. Spread 1/2 of the plum jam in the middle of the sponge cake and ~220 g of cream around it.

  12. Place the other sponge cake on top, press down, put the remaining plum jam in the middle and ~220 cream around.

  13. Place a third sponge cake on top and cover with ~220 g of cream. Place the remaining cream in the fridge (for the sides of the cake).

  14. Cover the tin with cling film and leave in the fridge overnight.

  15. Spread the remaining cream over the sides and top of the cake. Place back in the fridge.

  16. Heat the milk, add the chopped chocolate and stir until the mixture is glossy and smooth.

  17. Cool to ~28 °C and spread on the cake, removed from the fridge just before icing (the cake must be cold!).

  18. Decorate with berries.

nutritional_value

product_weight - 2300g.

serving_count - 10.0

1 serving_contains:

Kilokalorijas (Kcal) 262.8
percent_from_needed_in_day*
Ogļhidrāti (OH) 18.6g. 7%
Olbaltumvielas/Proteīni (OB) 16.8g. 34%
Tauki (T) 12.9g. 20%
calory_description
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