Ingredients for the pastry:
- 50g almond flour
- 3 eggs
- Stevia
- Vanilla aroma
- 50ml cream
- 1/2 tsp of baking powder
- 50ml lemon cooking oil or grated lemon peel and juice
- 50ml oil or butter
Preparation:
I used a 22cm cake pan.
Put baking paper in the cake pan and preheat the oven to 180 degrees Celcius with convection.
Separate the eggs and beat the egg whites.
Add the rest of the ingredients to the egg yolks except the cream.
Stir well and add the cream then slowly add the egg whites.
Bake for 15 minutes.
Leave it to cool down before pouring the yogurt on the pastry.
Ingredients for the yogurt layer:
- Half liter yogurt
- 400ml cream
- 2 packs of gelatine
- Vanilla aroma
- 500g blueberries
Put the yogurt in a cooking pan with stevia, vanilla aroma and grated lemon peel.
Start to cook slowly and add the gelatine and keep stirring it.
Then leave it to cool down for about 30 minutes and stir it sometimes.
When the gelatine gets sticky beat the cream and add to the yogurt.
Put the pastry in a cake pan and pour the gelatine yogurt layer on the top and add half of the blueberries and make it even.
Put it in the fridge and leave it overnight.
Put the rest of the blueberries on the top when serving.
