ingredients |
|
| 100 g | NO SUGAR SUGAR Erythritol+Stevia |
| 300 g | spelt flour |
| 210 g | butter |
| 20 g | vanilla sugar |
| filling: | |
| 480 g | canned peaches or apricots |
| glaze: | |
| 150 g | soft butter |
| 100 g | NO SUGAR SUGAR Erythritol+Stevia |
| 25 g | vanilla sugar |
| 2 | eggs |
|
500 g |
low-fat curd |
| 1 tablespoon | cornstarch |
how it's done:
I line my springform pan with parchment paper, so there won't be any mess later. Oh and don't forget to bring the butter to room temperature. For the cake base and the crumbles on top: Place NO SUGAR SUGAR with all the other ingredients in your mixing bowl and mix on level 4 for one minute until nice crumbles form. Press half of the crumbles to the bottom of your springform pan and place the other half in another bowl. Only the bottom of the springform pan has to be covered.
Cut the peaches (or apricots) and spread them on your cake base; now you can turn on your Thermomix again: don't even think about cleaning your mixing bowl, you own a Thermomix so you don't have to do the dishes afterwards! Just tip all the ingredients for the glaze in your mixing bowl and mix on level 4 for about 40-50 seconds. Using a spatula, scrape down the sides of the bowl and mix again, so everything is nice and glossy. Now you need to "aflikken" the spatula (this is obligatory!), because it tastes so good! Pour the glaze on the peaches and smooth everything with the spatula you just licked off (I SEE YOU!) - afterwards you can lick off the spatula again (smirk). Sprinkle the crumbles on top, lekker dik!
Place the cake in the middle of your oven and bake for 25 minutes at 200°C and then for 20-30 minutes at 150°C, using top and bottom heat. As always, use a wooden stick to check the inside of the cake, because I don't know how YOUR oven works!
What Joan thinks about NO SUGAR SUGAR: The results are clear to see! The cake was easy to cut as well. The taste test? Now there were more ingredients in the cake and I have to say: I could barely taste the sugar substitute. Only the crumbles on top of the cake had a faint after taste, but that's hardly worth mentioning. The texture of the cake was good as well. The crumbles were crunchier than they usually are, I think that's due to the Erythritol-Stevia. It didn't bother me at all. My conclusion: I tried the Erythrit-Stevia in many different ways.