Dessert tart with berries (gluten free and low-carb)
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Preheat the oven to 150 ° C.
Grease a baking tin with butter - 20/20 cm.
Mix 1 tablespoon of almond powder with the frozen fruit.
Mix the remaining almond powder with coconut flour and baking powder.
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt.
Rub the yolks with the sugar, add the mixed flour.
I added a little milk because the composition seemed too thick.
Gradually incorporate the egg whites.
Pour in greased form and level the surface.
Place the berries on top and lightly press them into the composition with your palm.
Bake and bake for 50 minutes.
Allow to cool completely.
Cut it into portions and serve.
A dessert with such an insignificant name, so spectacular. It has a finesse of big days, which not many very sympathetic cakes have. In addition, it does not deflate as much as you would say. And it has no sugar in the composition!
I didn't make the sauce from the recipe, but I just mixed some homemade blueberry jam with Cassis (no alcohol, as I only had at home) and with thawed berry puree.
For 4 servings
300 g berries (fresh or frozen)
1 untreated lemon
250 g quark
160 g sour cream with 10% fat
4 small eggs
500 ml Cassis Cream
40 ml dry white wine
2 teaspoons starch
20 g vanilla pudding powder
1 vanilla stick
butter for greased forms
optional: mint or roinita for decoration
optional: powdered sugar for decoration
Preheat the oven to 180 & # 176C and put a stove tray with water in it.
Mix the quark with sour cream. Remove the marrow from the vanilla bean (don't throw away the peel, you need it in the sauce). The eggs are separated and the yolks are beaten with vanilla marrow, grated lemon peel and the mixture of quark with sour cream.
Beat the egg whites well with the starch and the pudding threshold, then mix with the yolk cream.
Grease the soufflé forms well with butter and sprinkle with caster sugar. Fill with the above composition and put in the oven, put in the pan with water. Leave until it catches a golden brown color.
For the sauce, boil the wine with Crème de Cassis and vanilla peel. After it has set on fire, add the fruit and let it boil over low heat. Add the grated lemon peel.