Almond cake \"Linz style\" (diabetic)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix almonds, flour and baking powder. Add fat, fructose, vanilla, cinnamon and the egg. Mix everything with the dough hooks of the hand mixer. Finally, knead quickly with cool hands to a smooth dough. Cover and chill for about 1 hour. Roll out 3/4 of the dough on a lightly floured work surface until round (approx. 30 cm Ø) and about 1 cm thick. Line a greased springform pan (26 cm Ø) with it, forming a 2 cm wide rim. Prick the dough several times with a fork. Put jam on top and smooth it down. Roll out the rest of the dough to a thickness of about 5 mm and cut into strips of about 1.5 cm width using a dough wheel. Place these on the jam in a grid pattern. Whisk the egg yolk and cream and spread the strips of dough on the jam. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Let it cool down, remove from the tin. Dust the edge of the cake with diabetic sweetness

2. 2

   YOU CAN EXCHANGE THESE INGREDIENTS:

3. 3

   Knead the dough with 125 g sugar instead of the 96 g fruit sugar and 1 sachet of vanilla sugar instead of vanilla pulp. Use 1 450 g glass of cherry jam for the topping and dust the cake with 1 tablespoon of icing sugar at the end

Nutrition Facts

KCAL
270 kcal

CARBS
21 g

FATS
8 g

PROTEINS
5 g