FOREST FRUIT AND DARK CHOCOLATE CAKE

INGREDIENTS:

70 g of almond flour
5 eggs
sweetener as desired (4 tablespoons of erythritol powder or 3 tablespoons of xylitol powder)
3 tablespoons of olive oil
1 teaspoon of vanilla flavoring
1x baking powder

200 g of forest fruit
sweetener as desired (50 g powdered erythritol, 35 g powdered xylitol)
50 ml of water
1-2 tablespoons of corn starch (depending on whether you want the spread to be thicker or thinner)
juice of half a squeezed lemon

250 g of mascarpone cheese
175 ml of whipping cream (from milk fat)
125 g of dark chocolate
sweetener as desired (50 g powdered erythritol or 40 g powdered xylitol)

Preparation:

1.First separate the whites from the yolks. Beat with mixer the egg yolks together with the sweetener 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 and baking powder). In addition to almond flour, you can use chopped almonds. In both cases, first add about 80 g of flour to the mixture, and then, if you see that it is thin, add the rest up to 100 g. Beat the remaining egg whites until stiff and mix them by hand into the previously obtained mixture. The ingredients are suitable for a mold with a diameter of 18 cm. The baking time is 15 to 20 minutes, at 160˚C.

2.For forest fruit spread put all the ingredients (forest fruit, lemon juice, water, corn starch and sweetener) in a saucepan and cook over low heat, stirring occasionally. When the fruit softens and the mixture becomes thicker, the spread is ready. It takes approximately 10 minutes. If desired, after cooking, you can chop everything with a stick mixer.

3.For the dark cream first melt the dark chocolate in steam and let it cool for a few minutes. During this time, mix the mascarpone cheese and the desired sweetener with a mixer. Whip the whipping cream in a separate bowl. First add the melted chocolate to the mixture of cheese and sweetener, and then the whipped cream. We mix everything together. The cream does not need to be further cooled before spreading.

4.Spread the forest fruit spread on the biscuits first, and then the chocolate cream. For decoration, I used chocolate ganache (500 ml of milk fat whipped cream and 230 g of dark chocolate).