Am acceptat cu drag provocarea lansata de NoSugarShop, Povesti savuroase de toamna #FaraZahar, si am pregatit o prajitura pe care o facea mereu bunica mea cand eram mica, prajitura Alb Negru. Se gaseste sub mai multe denumiri, Zi si Noapte, Alb Negru, Dintii Negresei etc, dar practic e o negresa cu bezea super delicioasa. Eu, cand eram mica, mancam doar bezeaua de deasupra :))) Si varianta mea e fara zahar, fara gluten, low carb si keto, datorita ingredientelor marca FitFood puse la dispozitie de #NoSugarShop Ma puteti sustine in acest concurs cu orice reactie (like, share, coment) postarilor de Facebook aici si Instagram aici :)

Blat:

Bezea:

Batem untul cu mixerul pana se inmoaie, adaugam apoi indulcitorul (eu l-am rasnit inainte pentru a se incorpora mai usor). Adaugam si galbenusurile si laptele de cocos, omogenizam bine.

Separat amestecam: faina de migdale, faina de cocos, praful de copt, guma xanthan, pudra de cacao. Adaugam amestecul in vasul mixerului si omogenizam bine tot.

Turnam compozitia intr-o tava potrivita (aprox 18*28 cm) tapetata cu hartie de copt, nivelam frumos si coacem blatul 30 de min la 170C pana trece testul scobitorii. Batem albusurile spuma cu un praf de sare, adaugam apoi erittirolul rasnit si batem pana obtinem o bezea ferma.

Asezam frumos bezeaua peste blat si mai coacem prajitura inca 15 min. Radem ciocolata peste ea cat e calduta si o taiem cuburi dupa ce s-a racit. Dementiala, pofta mare! :) #ReteteFaraZahar

ENGLISH VERSION

This is one of the cakes my grandma used to make when I was little, it’s called Black & white cake. It’s basically brownie with a meringue layer and grated chocolate on top, my version is of course gluten and sugar free, keto and low carb, but super yummy! :)

Cake:

  • 200 g butter
  • 100 g erythritol
  • 6 egg yolks
  • 200 ml coconut milk
  • 100g almond flour
  • 1 tbsp coconut flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 3 tbsp cocoa

Meringue:

  • 6 egg whites
  • 100 g erythritol
  • topping: sugar free dark chocolate

Beat the butter with a mixer until softened, then add the erythritol (I ground it so that it incorporates easier). Add the egg yolks and coconut milk, mix well.

Separately combine the almond flour, coconut flour, xanthan gum, cocoa, baking powder. Add in the butter mixture and combine until smooth.

Pour the batter in a medium pan (approx 18*28 cm) lined with baking paper and bake 30 de min at 170C until a skewer inserted in the center comes out clean. Beat the egg whites with a pinch of salt until foamy, then add the sweetener and beat them until a stiff meringue forms.

Gently place the meringue over the cake and bake 15 more min. Grate chocolate over the cake while still warm and cut into cubes after it’s cooled. it’s AMAZING, enjoy! :)

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