Ingredients |
|
| For the ground: | |
| 150 g | Erythritol+Stevia |
| 150 g | butter |
| 4 | eggs |
| 200 g | ground hazelnuts |
| 50 g | chopped almonds |
| 1 TL | backing powder |
| For the filling: | |
| 500 g | curd |
| 1 EL | organic lemon peel |
| 70 g | Erythritol+Stevia |
| 2 EL | food starch |
| 24 g | Vanilla Sweet |
| 1 Pck. | Vanilla pudding powder (sugar free) |
| 250 ml | whipped cream |
| 400 g | blueberries |
How it's done:
Whip the butter with the Erythritol+Stevia and the eggs until foamy. Add the ground hazelnuts, chopped almonds and the baking powder and mix well. Put the dough into a greased shape and bake at 200 degrees for about 20-30 minutes. Let the bottom cool and remove from the edge.
In the meantime, whip the cream for the curd filling. Stir the remaining ingredients together and carefully fold in the whipped cream. Add the curd filling to the pre-baked ground. Finally, place the blueberries on the cake. Bake again on the middle rail of the oven for about 30 minutes at 180° (top & bottom heat).
