Doamna de China keto

Mare bucurie mare! Am reusit sa refac prajitura preferata a copilariei mele intr-o varianta mai sanatoasa. Doamna de China cunoscuta si ca Prajitura chinezeasca. O bunatate cu blat consistent din nuca si oua de tara, glazura delicioasa de bezea, totul keto, low carb, fara gluten, fara zahar rafinat si fara cereale! :)

Ingrediente (1 tava):

• 200g unt
• 150-200g eritritol pudra
• 250g nuci macinate
• 40g faina de cocos
• 6 albusuri

Glazura:

• 6 galbenusuri
• 100g eritritol pudra
• Sirop: 2 lgt cacao, 2 lgt eritritol pudra, 2-3 lgt apa fierbinte

Frecam bine untul cu indulcitorul (pudra sau rasnit fin), apoi adaugam albusurile batute spuma, nucile macinate si faina de cocos. Intindem compozitia uniform intr-o tava intinsa (aprox 28*40 cm) unsa cu unt si tapetata cu hartie de copt.

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Coacem prajitura la 170 C cam 25-30 de minute. Cand prajitura este aproape gata, putin rumena pe margini (testul scobitorii), o scoatem din cuptor si turnam deasupra glazura facuta din galbenusurile mixate bine cu indulcitorul.

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Mai introducem prajitura in cuptor 10 minute si inca 5-10 min dupa ce oprim focul. O stropim cu putin sirop facut din cacao, apa fierbinte si indulcitor. O taiem cu un cutit ascutit si cu grija doar dupa ce s-a racit. Pofta mare!

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ENGLISH VERSION

Such great joy! I managed to recreate my childhood’s favorite cake in healthier version! Lady of China cake or Chinese cake, a delicious treat with walnut and free range egg filling, plus a delicious topping. All keto, low carb, grain free, gluten free, sugar free! :)

Ingredients (1 large tray):

• 200 g butter
• 150-200 g powdered erythritol
• 250 g ground walnuts
• 40 g coconut flour
• 6 egg whites

Topping:

• 6 egg yolks
• 100 g powdered erythritol
• Syrup: 2 tsp cacao, 2 tsp powdered erythritol, 2-3 tsp hot water

Whisk the butter and sweetener (finely ground or powdered), then add the beaten egg whites, ground walnuts and coconut flour. Spread the mixture on a tray (approx 28*40 cm)greased with butter and lined with baking paper.

Bake the cake at 170 C for about 25-30 minutes. When almost done, slightly brown on the edges, remove from the oven and pour over it the topping made from the egg whites beten with sweetener until fluffy.

Bake for another 10 min, then turn off the heat and leave it in the oven with the door slightly open for 5-10 more min. Spalsh it with the syrup made from the hot water, cocoa and sweetener. Cut gently with a sharp knife after it’s cooled. Enjoy!