Pentru ca peste 3 zile e ziua tatalui meu, vreau sa ii dedic acest tort si sa ii spun ca e cel mai bun tata din lume si il iubesc mult mult! :) I-am pregatit un super tort tiramisu, in varianta fara zahar, fara faina, gluten and so on :)) Combinand cel mai pufos pandispan keto si crema de la cel mai bun Tiramisu keto, iesit ceva dementa! Tort tiramisu keto.

Ingrediente (8 portii):

Separam ouale, batem albusurile spuma un praf de sare, iar cand incep sa devina spumoase, adaugam si indulcitorul, mixand in continuare pana obtinem o bezea lucioasa.

Separat amestecam galbenusurile, uleiul de cocos si vanilia. Adaugam acest amestec in cel de albusuri usor, cu miscari de sus in jos, pentru a pastra cat mai mult aer in compozitie. Cernem faina de cocos amestecata cu praful de copt si faina Szafi si incorporam tot amestecand usor, cu aceleasi miscari.

Turnam compozitia intr-o forma rotunda de tort cu fund detasabil (18cm diametru) si coacem blatul cam 40 de min la 180C, pana trece testul scobitorii. Dupa ce s-a racit, taiem blatul in 3. Pentru sirop amestecam bine cafeaua, esentele si indulcitorul natural cu caramel.

Pentru crema batem spuma ouale cu indulcitorul, apoi punem totul la bain marie, deasupra unui vas cu apa care fierbe incet si amestecam cu telul pana se ingroasa crema, cam 7-8 min. Dupa ce se raceste aceasta compozitie, o mixam impreuna cu branza mascarpone si esenta de vanilie.

Asamblare: Asezam primul blat, il insiropam, apoi punem cu posul “moate” din crema :) Adaugam urmatorul blat, il insiropam, punem crema si adaugam si ultimul blat. Decoram tortul tot cu crema si pudra de cacao. E genial!

ENGLISH VERSION

Because my father’s birthday is in 3 days, I want to dedicate this cake to him and tell him he is the best dad in the world and I love him! :) I made this super delicious Tiramisu cake for him, but sugar free, gluten free, flour free etc :)) Combining my fluffiest keto sponge cake with the filling from my Keto Tiramisu I got the best combination ever! :) Tiramisu keto cake.

Ingredients (8 servings):

  • Cake: 7 eggs
  • 2 tbsp coconut oil
  • 80 g eritritol (finely ground)
  • 50g coconut flour
  • 1 tbsp Szafi flour mix
  • 1 tsp baking powder
  • Filling: 500 g mascarpone
  • 60 g eritritol (finely ground)
  • 1 tsp vanilla extract
  • 2 eggs
  • Syrup: 80 ml strong espresso
  • 20 drops stevia liquid caramel
  • 1 tsp rum essence
  • 1 tsp vanilla extract
  • Topping: cocoa

Separate eggs, beat the egg whites with a pinch of salt until they form stiff peaks, when they are foamy add the powdered sweetener and beat into a glossy meringue.

Separately mix the egg yolks, coconut oil and vanilla, add this into the egg white mix slowly, using circular up and down movements. Sift the coconut flour, baking powder and Szafi four into the mix and fold in slowly, with circular up-down movements.

Pour the mixture in a springform round pan (18cm diameter) and bake for about 40 min at 180 C until a skewer inserted in the center comes out clean. Chill then slice in 3. For the syrup mix the espresso, sweetener and essences.

For the filling beat the eggs with the powdered sweetener , the simmer over low heat and a pot of simmering water until the mixture thickens, about 7-8 min. Beat with the mascarpone and vanilla.

Assembly: Add the first cake layer on a large plate, drizzle with syrup, pipe the filling over the cake, the add the next layer, add syrup, cream and so on :) Finish up with piping the remaining cream and powder cocoa over the cake. Enjoy!

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