This post is also available in:
Magyar (Hungarian)
Ingredients:
- 180g almond flour
- 6 eggs
- Salt
- 1/2 tsp cream of tartar if you don’t have you can leave it out
- 150g butter
- 1/2 pack of baking powder
- 6 tbsp milk
- Stevia
- Vanilla aroma
Preparation:
Pre heat the oven to 180 degrees celcius with convection while you make the pastry.
Separate the eggs in two different bowls. Add the cream of tartar to the egg whites and beat until it’s foamy.
Add the stevia and vanilla aroma to the yolks and mix them together.
Then add the almond flour with a pinch of salt, baking powder and melted butter.
Mix it together with a spatula and add the milk.
When it’s nicely mixed together take half of the egg whites and stir, then put the other half in and mix them gently.
Put baking paper in the cake pan, I used a square pan for this cake and bake for 20 minutes.
Wait until the pastry is cooled down and cut them into smaller squares and cut the sides also.
Ingredients for the chocolate cream:
- 250g butter
- Stevia
- 3 tbsp cocoa powder
Put everything in a heat proof bowl.
Place bowl over a saucepan of simmering water.
If you want you can put it in a mixer to make it even smoother.
Grease the pastry with the chocolate and dip the sides in shredded coconut.
Put them in the freezer for 10 minutes or little bit longer in the fridge.
When they are cold cut them in half and fill with sugar free jam.
If you don’t have jam you can just leave it. I just wanted to add something extra to it.
This post is also available in:
Magyar (Hungarian)
