Seria deserturilor low carb continua cu un genial pandispan cu afine, super gustos, pufos si dietetic! :) A iesit foarte bun (pentru un desert mega dietetic, keep that in mind), il voi incerca si cu alte tipuri de fructe, visine, coacaze, prune, the sky is the limit, dar acum fiind sezonul afinelor, sa profitam la maxim, zic eu, nu? :)

Ingrediente:

Batem ouale spuma cu indulcitorul si un praf de sare pana isi dubleaza volumul, adaugam apoi uleiul de cocos, laptele si vanilia. Separat amestecam cele 2 tipuri de faina, praful de copt si un praf de sare. Folosind o spatula si cu miscari de jos in sus, incorporam usor amestecul uscat in cel umed, pastrand cat mai mult aer in compozitie.

Turnam aluatul intr-o forma rotunda (23cm diametru, gasiti aici) unsa cu ulei de cocos si tapetata cu hartie de copt si presaram afinele deasupra. Le indesam usor in compozitie cu o scobitoare, apoi coacem prajitura aprox 30 de min in cuptorul preincalzit la 170C, pana trece testul scobitorii. O scoatem din forma si o feliem doar dupa ce s-a racit. Eu am si pudrat-o cu indulcitor. Pofta mare!

*Cele 2 tipuri de faina pot fi substituite cu 100g  mix pentru briose cu aroma de vanilie Nocarb, il gasiti aici.

Galerie foto

ENGLISH VERSION 

My low carb desert series continues with an amazing blueberry sponge cake, fluffy and so light! For a really low calorie dessert it’s great and you can try it with any fruit that’s in season, sour cherries, plums, cranberries, the sky is the limit :)

Ingredients:

  • 5 eggs
  • 5 tbsp stevia erythritol
  • 200 ml almond milk
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • 70 g low carb flour fiber mix
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 100 g blueberries

Whisk the eggs and sweetener with a pinch of salt until they double their volume, then add the coconut oil, milk and vanilla. Separately combine the 2 types of flour, baking powder and a pinch of salt. Using a spatula, incorporate the dry mixture into the wet one, trying to keep as much air as possible.

Pour the mixture in a round pan (23 cm diameter) greased with coconut oil and lined with baking paper and sprinkle the blueberries on top. Poke them with a skewer into the dough, then bake the cake in the preheated oven at 170 C for 30 min, until they pass the skewer test. Let it cool, then remove from the pan, dust with sweetener and slice. Enjoy!

Print Friendly, PDF & Email

Lasă un răspuns

Adresa ta de email nu va fi publicată. Câmpurile obligatorii sunt marcate cu *