PAO MI JE ŠEĆER

INGREDIENTS:

• 130 g of coconut flour (not coconut crumbs)
• 70 g of almond flour
• 120 g of butter (room temperature)
• 1 baking powder
• sweetener as desired (4 tablespoons of powdered erythritol or 3 tablespoons of powdered xylitol)
• 3 eggs
• grated lemon zest
• 1 teaspoon of vanilla extract

• 450 ml of milk
• sweetener (80 g powdered erythritol or 60 g powdered xylitol)
• 1 vanilla pudding with erythritol
• 400 ml of mileram

• 400 g of strawberries
• 1 teaspoon of vanilla extract
• juice of half a lemon
• sweetener as desired (60 g powdered erythritol or 40 g powdered xylitol)
• 4 sheets of gelatin
• 50 ml of water (if you are going to use frozen strawberries, water will not even be necessary)

• 250 g of mascarpone cheese
• 200 ml of whipping cream (from milk fat)
• 1 teaspoon of vanilla extract
• sweetener as desired (70 g powdered erythritol or 50 g powdered xylitol)

Preparation:

1.Mix the eggs together with the sweetener until the mixture doubles in size and becomes lighter. Then add all ingredients except flour to the resulting mixture. Mix until the butter is completely combined with the rest of the mixture. Then gradually add flour and continue mixing. Leave it to cool for 30 min.  The dough will be quite soft, but it should not stick to your hands. Put the ball of dough in the mold and stretch it with your hands (it is very difficult to roll it with a rolling pin, I do not recommend it). Make sure that your edges remain a little thicker. Before baking, prick the entire surface of the dough with a fork. Bake for about 20 minutes at 180˚ C. At the beginning, you can cover the dough with baking paper to prevent the edges from burning. At the end of baking, the dough should be golden. The ingredients are adapted for a mold with a diameter of 26 cm.

2.Heat 350 ml of milk together with the sweetener until boiling, and mix the remaining 100 ml of milk with pudding powder. Before the milk starts to boil, add the pudding and cook until everything thickens.

Immediately add mileram to the hot mixture and mix until the mixture is shiny, smooth and lump-free. After the mixture has cooled, mix it again and it is ready for use. Pour the cream onto the finished dough.

3.Put all the ingredients (strawberries, lemon juice, sweetener) in a pot and cook on low heat. This amount of strawberries will take about 10-15 minutes of cooking. After the mixture has become thicker and the strawberries are soft, remove the resulting mixture from the heat and blend it with a stick mixer. Add gelatin to the resulting mixture and let it cool. While the mixture is still liquid, pour it over the cream.

4.Mix the mascarpone cheese together with the sweetener and vanilla with a mixer. In the meantime, prepare the whipped cream and add it to the mixture of cheese and sweetener. Mix everything together. Add the cream to the cooled strawberry jelly with the help of a pastry bag.