Lovely colorsin awild berrycake....andfinallya recipewhere you do notneed to usethe wholebag ofsugar.In addition to that isthe cake basefree from gluten,bakedof almond flourinstead ofwheat.Far betteras thealmond flourcontains less than10% carbohydratesthanwheat flour andtwice asmuch fiberand protein.Imagine howhealthyI am getting....ha ha ...Maybe there'shope forme after all!Bakeand enjoy!
Base: 100 g almond flour, 1 cup powdered sugar (60 grams), 3 egg whites, 0.6 cup sugar (50 gr) Filling: 300 grams of berries (I used frozen berries, half raspberries, half blueberries) 7 gelatine sheet 600 grams of vanilla cottage cheese 200 grams of plain yogurt 125 grams of sugar Here's how: Base: Preheat oven to 170 degrees C. Line a round shaped mold (with removable edge) with parchment paper. Mix the almond flour and icing sugar in a bowl. Beat the egg whites and sugar until stiff foam. Stir the meringue into the flour mixture with a spatula and spread into the mold. Bake in middle of oven for 25 minutes. Let it cool when it is finished. Filling: Let the berries thaw. Have the gelatin plates in cold water for about 10 minutes. Mix cottage cheese with sugar and yogurt. Heat the berries in a saucepan and mash those with a stick blender. Pick upp the gelatine plates, squeeze out the water and dissolve those in the hot berries, stirring occasionally. Let cool slightly. Pour berrymix in a thin stream over the cottage cheese mixture, stirring constantly. Pour everything over the cold base and place in the fridge to harden for a few hours, preferably overnight. Fresh berries are always good and nice to use as decoration.