Ingredients |
|
| 5 | eggs |
| 180g | Erythritol+Stevia |
| 1 bag | Vanilla Sweet |
| 80 g | spelt flour |
| 45 g | corn flour |
| 1/2 bag | baking powder |
| 1 bag | custard powder |
| 500 ml | multifruit juice or milk |
| 400 g | blueberries |
How to do it:
First make a biscuit, separate the eggs and beat the egg whites stiff. Add Erythritol+Stevia gradually during beating. Mix the egg yolk with 3 tbsp of hot water, add the Vanilla Sweet and beat for at least 5-6 minutes until a creamy mass is formed. Then carefully lift the beaten egg whites with the backspoon under the egg yolk. Mix the flour with the breadcrumbs and baking powder carefully.
Bake at 175° C for 12-14 minutes until golden brown.
In the meantime prepare the vanilla pudding according to instructions - you can use multifruit juice or milk. Let it cool down. Wash the blueberries.
When the floor is ready, let it cool briefly and then divide. Spread half of the vanilla pudding on the lower part and cover half of the blueberries. Now place the second part of the ground and put it on again with pudding and blueberries. The cake tastes best when you cool or go through 1-2 hours.