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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