Low Carb Sponge Cake Base
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g almonds, round, blanched
- 70 g almond flour, de-oiled
- 6 egg (s), size M or L.
- 90 g erythritol (suar substitute) (Xucker liht)
- 80 g xylitol (suar substitute)
- 5 drops stevia
- 1 pinch (s) salt
- 1 teaspoon guar gum
- 4 tablespoon water, hot
- 1 packet vanilla flavor (Vanilla Finesse from Dr. Oetker)
- Butter for the mold
- Almonds, ground, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C fan oven.
- Line the bottom of a baking pan (for cake base 26, for fruit base 28) with baking paper. To do this, I clamp the parchment paper in the springform pan. Grease the edge with butter and sprinkle with ground almonds.
- Separate the eggs. Beat the egg whites until stiff and put in the refrigerator.
- In the meantime, beat the egg yolks, salt, xucker, light xucker, stevia and vanilla finesse in a bowl until frothy. Stir in the almond flour, almonds, guar gum and hot water. Take the egg whites out of the refrigerator and fold in carefully.
- Pour the batter into the springform pan and distribute it evenly. Place in the oven and bake on the 2nd rack at 160 ° C for about 30 minutes. If it gets too dark, reduce it to 150 ° C approx. 10 minutes beforehand and extend the baking time a little or cover it up. It is done when no more raw dough sticks to the chopsticks.
- Then let cool in the mold for a while. If necessary, carefully loosen the edge with a knife before removing the form. Let cool completely on a wire rack, removing the baking paper.
- Suitable as a cake or fruit base and as a biscuit for tiramisu.
- The bottom in the photo was baked in a 28-inch form.
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