MAGNOLIA CAKE

INGREDIENTS:

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

2 egg yolks
grated zest of one lemon
40 ml of lemon juice
40 g of sweetener as desired (erythritol or xylitol)
20 g of butter

250 g of mascarpone cheese
200 ml of whipping cream (from milk fat)
sweetener as desired (90 g powdered erythritol or 80 g powdered xylitol)
a teaspoon of vanilla flavoring
100 g of raspberries
25 ml of water
3 sheets of gelatin

100 g of forest fruit
25 ml of water
2 tablespoons of corn starch (you can also use sheets of gelatin, if desired)
sweetener as desired (50 g powdered erythritol or 40 g powdered xylitol)
2 tablespoons of lemon juice

Preparation:

1.First 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 and olive oil to the mixture and mix everything together. Gradually add the dry ingredients (almond flour 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 lemon cream put all the ingredients except the butter in a pot and steam for about 10 minutes. Then add butter to the mixture and mix until everything is combined. Cover the cream with PVC foil so that it touches the surface of the cream (that way, a crust will not form).

3. For the raspberry cream first soak the gelatin in cold water and let it stand for about 5 minutes. Then, boil the raspberries together with water for a few minutes until they become completely soft. We work them into a puree with a stick mixer and add the drained gelatin and mix until it dissolves. In the meantime, mix the cheese and sweetener with a mixer and add vanilla. Add raspberry puree to the resulting mixture and mix everything together with a mixer. Whip the whipped cream separately and mix it by hand into the cheese and raspberry mixture. Transfer the cream to a pastry bag and it is ready to use.

4. For the forest fruit jellies put all the ingredients in a pot and cook on low heat. When the fruit is soft, work the mixture with a stick mixer. Pour the mixture into a round mold (I used a plastic lid from a container) on which you previously placed PVC foil. Put it to cool.