Ingredients
Base
Frosting
Instructions
Preheat the oven to 175 degrees Celsius. Line or grease a round cake tin.
Mix ground nuts, almond flour, and psyllium husks. Separate the eggs and whisk the egg whites to a meringue-like consistency with SukrinMelis. Mix the egg yolks, nut mixture, and water together. Finally, fold in the egg white meringue.
Transfer the yellow almond cake batter to the cake tin and bake on the bottom rack for approx. 20 minutes. Cool the cake completely.
Frosting:
Mix all the ingredients together in a non-stick saucepan. Heat until the cream starts to thicken, while constantly stirring. Be careful not to overheat the custard, as it may curdle. Once it reaches a thick consistency, cool the saucepan in cold water. Stir the custard every few minutes to keep it smooth and even.
Spread the custard frosting over the yellow almond cake once it’s cooled. Decorate with grated chocolate.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 232 g |
| protein | 10 g |
| carbohydrates | 6 g |
| fat | 18 g |
| fiber | 3 g |