Sugar-free fruitcake

Time: 120 minutes

INGREDIENTS:

• Sponge cake:
  • 5 whole eggs (approx. 280 g)
  • 50 g erythritol
  • 50 g of wholemeal spelled flour
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 1 packet of baking powder (12 g)
• Vanilla pudding:
  • 1 pack of gluten-free vanilla pudding powder with sweetener (80g)
  • 400 ml of coconut milk
• Fruits:
  • Any fruit to taste

 

PREPARATION:

Sponge cake:

1.) Preheat the oven to 190 C in bottom-top baking mode.

2.) Separate the eggs.

3.) Beat the egg whites with a pinch of salt into a hard foam.

4.) Mix the egg yolks well with the erythritol and vanilla extract and beat until becomes white and a thinner pudding consistency.

5.) Sift the flour and baking powder into the egg yolk mixture and mix well.

6.) Take out the egg white foam ¼ and mix with the egg yolk-flour mixture. Stir well, no problem if the it breaks. The purpose is to loosen the flour mixture.

7.) Carefully rotate half of the remaining egg white foam into the flour mixture. Be careful here, do not crush the foam, but work nicely into the flour mixture.

8.) Now gently turn the other half of the egg white foam into it.

9.) Butter well and flour out a fruitcake form. Pour in our sponge cake batter, flattening well to get the same amount everywhere.

10.) Bake in preheated oven for 20-25 minutes. Check by needle test.

11.) When baked, let the cake cool for 5 minutes, then cover it on a rack and let it cool completely.

Vanilla pudding:

1.) Mix the custard powder in 100 ml of coconut milk.

2.) Heat the remaining coconut milk well, but do not boil it.

3.) Pour in the mixed custard powder and cook, stirring constantly, until it becomes a thick custard. It takes about 5 minutes.

4.) Cover the pudding so it won’t skin - and cool.

Composition:

1.) Pour the pudding on top of our sponge cake - on the side where the rim is. Flatten it so that it gets everywhere in equal amounts.

2.) Put the fruit on top.

3.) If you want you can put jelly on top. Prepare the cake jelly according to the instructions on the package. Pour over the cake evenly. - I usually don’t put it on.

4.) Refrigerate until consumed.