PAO MI JE ŠEĆER

INGREDIENTS:

• 50 g of ground walnuts
• 40 g of almond flour
• 3 eggs
• 1 baking powder
• 3 tablespoons of sweetener as desired (powdered erythritol or xylitol)
• 3 tablespoons of olive oil
• 1 teaspoon of vanilla extract

• 70 g of walnuts
• 60 g of dark chocolate (sweetened with sweetener)
• 1 teaspoon of rum
• 1 tablespoon of coconut oil (melted)
• 300 g of mascarpone cheese
• 200 ml of whipping cream (from milk fat)
• sweetener as desired (40 g powdered erythritol or 30 g powdered xylitol)

• 500 ml of whipping cream (from milk fat)
• 230 g of dark chocolate (sweetened with sweetener)
• 1 tablespoon of sweetener as desired (erythritol or xylitol powder)

Preparation:

1.Separate the yolks from the egg whites and beat the yolks together with the sweetener with a mixer. Then add olive oil and vanilla flavoring to the mixture of eggs and sweetener and mix everything together. Then add the dry ingredients to the mixture and combine everything again with a mixer. Beat the remaining egg whites until stiff and fold them into the mixture by hand. Bake at 160˚ C, 15 min.

The ingredients are suitable for a mold with a diameter of 18 cm. I found it best to bake in two molds (diameter 18 cm) at the same time, and after cooling, cut each in half to have four layers.

2. For a cream put walnuts, melted chocolate, rum and coconut oil in a blender or chopper and chop until you get the consistency of a spread. Meanwhile, mix the sweetener and mascarpone cheese with a mixer. Then add the walnut and chocolate spread to the mixture and mix everything together until combined. Whip the whipping cream in a separate bowl and mix it by hand or at the lowest speed with a mixer. The cream is ready for consumption.

3. For a decoration put the whipped cream together with the chocolate and sweetener in a saucepan and cook over low heat, stirring constantly. When the chocolate is completely melted, the cream is ready to be cooled. Refrigerate it for at least a few hours. After cooling, transfer it to a pastry bag.