ingredients |
|
| 3 | eggs (medium sized) |
| 200 g | ground hazelnuts |
| 100 g | butter |
| 120 g | NO SUGAR SUGAR Erythritol+Stevia |
| 1/2 teaspoon | baking powder |
| 4 cl | apple juice |
| 2 teaspoon | Vanilla Sweet |
| 1 dash | Pink Himalaya Salt |
how it's done:
Preheat the oven to 160°C circulating air. Beat the eggwhites and put them in the fridge. Then, cream together the egg yolks, NO SUGAR SUGAR, Vanilla Sweet and butter and add a dash of Pink Himalaya Salt and 1/2 package of baking powder.
Combine the ground hazelnuts and the apple juice. Fold the beaten eggwhites into the batter and fill everything into a 22cm loaf pan. Bake the cake for about 50 minutes. If a wooden stick comes out clean, you can remove the cake from the oven.
Tina's Tip: the cake is even more moist the day after baking.