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Plum Cake

Plum cake enhanced with konjac flour and vanilla erythritol powder
1
Cake Ø 20cm
110
Minutes

Normal

Ingredients

For the dough:
  • 90g Erythritol
  • 30g Roooaaar Vanilla Sugar
  • 75g Ground Almonds
  • 30g Coconut Flour
  • 3g Roooaaar Konjak
  • 90g Chilled Ghee
  • 4 Eggs
For the crumble:
  • 40g Ground Almonds
  • 10g Coconut Flour
  • 30g Chilled Ghee
  • 30g Roooaaar Vanilla Sugar
  • 1 tsp Cinnamon
For the plum jam:
  • 200g Plums for cooking
  • 1g Konjac Flour
  • 30g Vanilla Powdered Erythritol
For covering the cake:
  • 100g Fresh Plums

Instructions

1.
First prepare the plum jam. For this, wash the plums, quarter them, add them to a pot with 60ml of water and let simmer until they are soft. Then puree everything with an immersion blender, thicken with konjac flour and season to taste with powdered erythritol and cinnamon. Set the jam aside to cool.
2.
For the dough, start by whisking the eggs until frothy. Meanwhile, mix the powdered erythritol and sugar-free vanilla sugar and add to the egg mixture. Then add the remaining ingredients and mix into a creamy dough.
3.
Place the dough into a greased baking ring and smooth it out. Spread the plum jam over it.
4.
Wash the plums, halve them and cut into strips. Then distribute them over the dough.
5.
Finally, mix all ingredients for the crumble and sprinkle over the cake.
6.
Bake the cake for 20 minutes at 180 degrees Celsius with top and bottom heat. After the time has elapsed, cover the cake with aluminum foil to prevent the crumble from burning, and bake for 60 more minutes. Remove the foil 10 minutes before the end of baking time and finish baking. The total baking time is 90 minutes.
7.
Once the cake has completely cooled, it can be sprinkled with sugar-free vanilla sugar as desired.

Average values per portion

Energy (kJ)
1225
Energy (kcal)
293
Fat
25.6g
Carbs
5.5g
Fiber
4.9g
Protein
8.25g
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