Ingredients |
|
| 600 g |
Hokkaido pumpkin |
|
2 |
eggs |
|
200 g |
|
|
1 1/2 TSP |
cinnamon |
| 150 g |
melted butter |
| 330 g | Dinkelmehl |
| 3/4 pck. |
baking powder |
| 1 pinch | Pink Himalayan Salt |
| 100 g | ground almonds |
| Erythritol+Stevia Powder | |
| Dark chocolate drops | |
That's how it's done:
First separate the eggs and stir the egg yolk together with the melted butter and the erythritol + stevia until foamy. Beat the egg whites with a pinch of salt until stiff. Grate the Hokkaido pumpkin and add it to your wet ingredients together with the flour, cinnamon, baking powder and ground almonds. Mix everything well. Finally, fold in the stiffly beaten egg whites step by step.
Put the mixture into a greased springform pan and bake at 175°C for about 45 to 60 minutes on the middle shelf.
Hint: After cooling, top the cake with Erythritol + Stevia powder or use melted sugar-free dark chocolate drops as a chocolate cover.
