WALNUT CARAMEL CAKE

INGREDIENTS:

60 g of almond flour (70 g of finely chopped almonds)
30 g of ground walnuts
3 tablespoons of olive oil
1 teaspoon of vanilla flavoring
sweetener as desired (3 tablespoons xylitol powder or 4 tablespoons erythritol powder)
5 eggs
1 baking powder

70 g of walnuts
60 g of dark chocolate
sweetener as desired (3-4 tablespoons of erythritol or xylitol)
1 teaspoon of vanilla flavoring
1 tablespoon of coconut oil
250 g of mascarpone cheese
200 ml of whipping cream (milk fat)
sweetener as desired (30 g xylitol powder or 40 g erythritol powder)

50 g of butter
65 g xylitol
100 ml of whipping cream (milk fat)
a pinch of salt

Preparation:

1.Let’s separate the whites from the yolks. Beat the egg yolks together with the sweetener with a mixer until the mixture becomes lighter and foamier. Add vanilla flavoring and olive oil to the mixture and mix everything together. Gradually add the dry ingredients (almond flour, walnuts and baking powder). Beat the remaining egg whites into stiff peaks and mix them by hand into the previously obtained mixture. The ingredients are suitable for a mold with a diameter of 18 cm. Baking time is 15 to 20 min, at 160˚ C.

2. For the walnut cream first melt the dark chocolate together with the coconut oil in steam. Then add to the blender together with walnuts, sweetener (3-4 tablespoons, depending on how sweet you want it to be) and vanilla flavoring. The mixture should be smooth and the texture like a spread. In the meantime, mix the sweetener with the mascarpone cheese. Add the walnut spread to the prepared mixture and mix everything together. Finally, mix with mixer the whipped cream and add it to the previously obtained mixture. The cream is ready to serve.

3. First, add the butter to the pot and let it melt while stirring. The butter must take on a light cream color so that you can add the rest to it. Be careful because everything burns easily. Then add xylitol to the butter and mix for another half a minute. Finally, add cream and salt and cook everything together for about a minute. Transfer the finished caramel to a jar and let it cool. After the caramel has cooled, process it with a mixer. The cream is ready to serve.