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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Munkki" data-source="post: 2636549" data-attributes="member: 194901"><p>It looks like the same type of cake, but slightly different ingredients. Mine translated are:</p><p></p><p>INGREDIENTS</p><p></p><p>For the base</p><p>80 g erythritol* ground into powder (I used 25g)</p><p>50 g ground almonds*</p><p>20 g coconut flour*</p><p>60 g cold butter, cut into pieces</p><p>3 eggs</p><p>n.e. vanilla extract*</p><p>For the crumble</p><p>50 g ground almonds*</p><p>10 g coconut flour*</p><p>30 g cold butter, cut into pieces</p><p>25 g erythritol* ground into powder ( I used 5g)</p><p>Vanilla extract* to taste</p><p>And</p><p>500 g plums, pitted and halved</p><p></p><p>PREPARATION</p><p></p><p>Preheat the oven to 180 degrees top and bottom heat.</p><p>Mix all the ingredients for the base into a dough and then spread it into a springform pan (approx. 24 cm - I used 22 cm) lined with baking paper.</p><p>Scatter the plums in a circle over the dough. (My 3-year old helped me, so we scattered and pushed them in randomly)</p><p>For the crumbles, it is best to first mash or mix all the ingredients with a fork and then “rework” them briefly by hand. Don't knead for too long here, otherwise the crumbles will become too sticky.</p><p>Spread the crumble evenly over the plums and bake the cake in the preheated oven for 35 to 40 minutes. After about 20 minutes, it should be covered with aluminum foil so that the crumbles don't turn too brown.</p><p>Allow the plum cake to cool in the pan for at least 30 minutes before slicing.</p><p></p><p>It's lovely a bit warm still and I found it didn't need cream or so. Typical in Germany would be cake topped with whipped cream.</p></blockquote><p></p>
[QUOTE="Munkki, post: 2636549, member: 194901"] It looks like the same type of cake, but slightly different ingredients. Mine translated are: INGREDIENTS For the base 80 g erythritol* ground into powder (I used 25g) 50 g ground almonds* 20 g coconut flour* 60 g cold butter, cut into pieces 3 eggs n.e. vanilla extract* For the crumble 50 g ground almonds* 10 g coconut flour* 30 g cold butter, cut into pieces 25 g erythritol* ground into powder ( I used 5g) Vanilla extract* to taste And 500 g plums, pitted and halved PREPARATION Preheat the oven to 180 degrees top and bottom heat. Mix all the ingredients for the base into a dough and then spread it into a springform pan (approx. 24 cm - I used 22 cm) lined with baking paper. Scatter the plums in a circle over the dough. (My 3-year old helped me, so we scattered and pushed them in randomly) For the crumbles, it is best to first mash or mix all the ingredients with a fork and then “rework” them briefly by hand. Don't knead for too long here, otherwise the crumbles will become too sticky. Spread the crumble evenly over the plums and bake the cake in the preheated oven for 35 to 40 minutes. After about 20 minutes, it should be covered with aluminum foil so that the crumbles don't turn too brown. Allow the plum cake to cool in the pan for at least 30 minutes before slicing. It's lovely a bit warm still and I found it didn't need cream or so. Typical in Germany would be cake topped with whipped cream. [/QUOTE]
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