PAO MI JE ŠEĆER

INGREDIENTS:

• 5 eggs
• 4 tablespoons of powdered erythritol
• 70 g of almond flour
• 1x baking powder
• a teaspoon of vanilla flavoring
• 3 tablespoons of olive oil
• 5 g of cocoa
• red food coloring

• 200 g of raspberries
• 50 g of erythritol
• 25 ml of water
• half of a squeezed lemon
• 1 tablespoon of corn starch

• 250 g of mascarpone cheese
• 175 ml of whipping cream (from milk fat)
• 150 g of white chocolate (with stevia or another sweetener)
• 30 g of powdered erythritol

Preparation:

1. First separate the whites from the yolk. Beat the egg yolks together with the erythritol with a mixer until you get a foamy mixture. Add vanilla flavoring and olive oil to the mixture and whisk everything together. Gradually add the dry ingredients (almond flour, baking powder and cocoa) to the mixture. Then we add red food coloring. Whip the remaining egg whites  and manually add them 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 a raspberry spread put everything (raspberries, erythritol, water, lemon juice and corn starch)  in one pot and cook on low heat for about 15 minutes. Put it to cool.
3. Melt the chocolate in steam and let it cool down for a few minutes. In the meantime, whip the cream. While the chocolate is cooling, mix the mascarpone cheese and erythritol with a mixer. Add the cooled chocolate to the mixture of cheese and erythritol and mix everything well with a mixer. When everything is well mixed, gradually add the whipped cream and mix by hand.