Prajitura Felie de lapte keto

Am profitat de zilele libere pentru a experimenta in bucatarie :) Azi am incercat prajitura Felie de lapte, de mult timp voiam sa refac prajitura din comert dupa care Ilinca e innebunita, intr-o varianta mai sanatoasa, fara zahar alb, Euri si diverse ingrediente suspecte :) Prajitura Felie de lapte keto. A iesit super buna, pufoasa si cu o crema superba aerata, yumm! Aveti mai jos muuulte imagini pas cu pas din timpul prepararii :)

Blat:

• 5 oua
• 100g faina de migdale
• 3 lg cacao
• 80g indulcitor Edulcorem
• 2 lg ulei de cocos
• 1/2 lgt praf de copt

Crema:

• 250g mascarpone
• 200ml smantana lichida neindulcita
• 60g indulcitor Edulcorem
• 1 pliculet de gelatina
• 1 lgt extract de vanilie
• 1/2 lgt esenta de rom

Separam ouale, batem albusurile spuma cu un praf de sare, adaugam apoi indulcitorul si batem in continuare pana ontinem o bezea lucioasa si ferma. Micsoram viteza mixerului si adaugam galbenusurile amestecam cu uleiul de cocos, vanilia.

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Separat amestecam faina de migdale, pudra de cacao si praful de copt, pana nu mai sunt cocoloase. Folosind o spatula incorporam amestecul uscat in cel de bezea usor, cu miscari circulare de jos in sus, sa pastram compozitia aerata.

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Tapetam o tava de 20*20 cm cu hartie de copt, turnam jumatate din compozitie in ea si o coacem cam 15-17 min la 170C. Repetam acelasi lucru si cu celalata jumatate de compozitie, vom obtine asadar 2 blaturi.

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Pentru crema dizolvam gelatina in 2-3 linguri de apa fierbinte. Mixam smantana lichida cu indulcitorul, adaugam apoi branza mascarpone, mai mixam putin si adaugam si gelatina, vanilia si romul.

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Pentru asamblare folosim tava in care am copt blaturile, dar racita bineinteles :) O tapetam cu folie alimentara, asezam un blat in ea, apoi intindem frumos crema si adaugam celalalt blat, presand usor.

Invelim tava in folie si o introducem la rece 2-3 ore. Apoi o putem taia cubulete si servi :) Eu am pudrat-o si cu putina cacao, sa arate mai frumos suprafata, dar e optional. Ies cam 12 patratele, iar cantitatile sunt usor de dublat pentru o tava mare. Pofta mare!

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ENGLISH VERSION

I took advantage of the days off from work to experiment in the kitchen :) Today I made the healthiest version of the Kinder Milk slice :) Ilinca is crazy about this cake and I was so happy to make it low carb, keto, sugar free, grain free, gluten free. It turned out so fluffy and delicious! You have a lot of photos from the entire process above ;)

Cake:

• 5 eggs
• 100 g almond flour
• 3 tbsp cocoa
• 80 g erythritol
• 2 tbsp coconut oil
• 1/2 tsp baking powder

Filling:

• 250 g mascarpone
• 200 ml heavy cream, unsweetened
• 60 g erythritol
• 1 sachet of gelatin
• 1 tsp vanilla extract
• 1/2 tsp rum essence

Separate the eggs, beat the egg whites with a pinch of salt until they form stiff peaks. Then add the sweetener and whisk some more, until you get a nice glossy meringue. Lower the mixer speed and add the egg yolks, coconut oil and vanilla.

Separately combine the almond flour, cocoa and baking powder. Using a spatula, fold in the dry mixture into the egg mixture, slowly, using circular movements.

Line a 20*20 cm pan with baking paper, pour half the mixture into it and bake at 170C for about 15-17 min. Repeat the same with the other half of the mixture, we’ll get 2 sheets of cake.

For the filling dissolve the gelatin in 2-3 tablespoon of hot water; mix the heavy cream with the sweetener, add the mascarpone, mix some more and then add the soaked gelatin, vanilla and rum.

To assemble the delicious dessert, use the pan you baked the cake sheets in, but chilled, of course :) Line it with clingfilm, add the first cake sheet, add the filling, level evenly and then add the other cake sheet, pressing it gently. Wrap in clingfilm and place in the fridge to set for about 2-3 hours.

Now you can cut it as you wish and serve. I dusted some cocoa powder on top, but that’s optional :) These quantities make about 12 squares, but they are easy to double for a big pan. Enjoy!