Wild Berry Cake

05/09/2015 20:05

Lovely colors in a wild berry cake .... and finally a recipe where you do not need to use the whole bag of sugar. In addition to that is the cake base free from gluten, baked of almond flour instead of wheat. Far better as the almond flour contains less than 10% carbohydrates than wheat flour and twice as much fiber and protein. Imagine how healthy I am getting .... ha ha ... Maybe there's hope for me after all! Bake and 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.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden