Pharisäer Torte Low-Carb, Sugar-Free, Gluten-Free

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Pharisäer Torte Low-Carb, Sugar-Free, Gluten-Free
Anleitungen
  1. separate the egg whites form the yolks
  2. add cream of tartar into the egg whites and beat until stiff peak
  3. mixing the dry ingredients almond flour, cocoa, combine well
  4. add luke warm water just a bit into the yolks ít ripples its volume
  5. - add yolks into whites and combine with a spatula
  6. - add sweetener - add rum
  7. - add your almond flour one at the time - i was out of baking paper, that's why i had to buy one and my dough started defeating . it’s ok my cake got anyways great only for you als info
  8. - i use a piping bag for a not defeated status four piping like here (video) - and bake tow baking trays on 150° for 10 min - and cut out the desired shape i use here a - for making the cream I use here 100gr greek yoghurt added rum ´this makes it a bit orange - add you gelatine with hot water that it dissolves and combine everything and let it cool for 20min
  9. - for decorating I use my cake form so that everything sits add the first bottom layer add your rum cream and spread it evenly - top the layer and put it into the fridge and we beat now some heavy cream for the finish - and spread it I've added vanilla extract into the cream - keep some rest for some creamy roses - I've used the rest of the cake and chopped it with some chocolate and spread it on top
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