Delicious cake - highly recommended!

ingredients

Makaroni Italpasta Nr.103 Tagliatelle 500g

6 Olas

375 grami Cukini

60 grami Kokosriekstu milti

60 grami Kakao

60 grami Eritritols

15 grami Maltas linsēklas

12 grami Cepamais pulveris

2 grami Ksantāna sveķi

Kāds no intensīvajiem/pilienveida saldinātājiem

Sāls, citronskābe

Makaroni Italpasta Nr.103 Tagliatelle 500g

400 grami Plūmes

80 grami Ūdens

20 grami Kukurūzas ciete

Makaroni Italpasta Nr.103 Tagliatelle 500g

650 grami Kulinārijas biezpiens "Baltais"

150 grami Saldais krējums 33%

16 grami Vaniļas cukurs

Saldinātājs

Makaroni Italpasta Nr.103 Tagliatelle 500g

60 grami Melnā šokolāde bez cukura

70 grami Piens 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.