A soft and delicate dessert that combines the bold flavor of almonds with the gentle taste of apples and the creaminess of melted chocolate, creating an irresistible combination. It enchants both for its goodness and its visual elegance.
To prepare the delicious almond flour plumcake, separate the yolks from the whites and pour them into two separate bowls.
Add a pinch of salt to the egg whites and beat them until stiff with an electric whisk, then set aside.
In another bowl, beat the yolks with the erythritol or cane sugar.
With the whisk still running, gradually add the seed oil, followed by the apple juice, cornstarch, almond flour little by little, and finally the baking powder until you get a homogeneous mixture.
Gradually fold in the beaten egg whites, mixing gently with a spatula from top to bottom so that the egg whites do not deflate.
Pour into a mold lined with parchment paper, make a groove in the middle of the batter, see video, sprinkle the surface with sliced almonds and bake at 180 degrees for about 40 minutes.
Check the cooking by inserting a toothpick in the center of the plumcake; it should come out clean and dry.
Meanwhile, place the chocolate in a heat-resistant bowl over a saucepan with boiling water, stirring until completely melted.
Once the plumcake is done baking, let it cool and dust with powdered sugar and decorate as desired with the melted chocolate and ...
2 bowls
1 electric whisk
1 spatula
1 plumcake mold
Parchment paper
1 saucepan
Italia, Liguria
| Energy (kcal) | 361.85 |
| Carbohydrates (g) | 19.04 |
| of which Sugars (g) | 13.67 |
| Fat (g) | 27.29 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 8.95 |
| Fiber (g) | 4.67 |
| Sale (g) | 0.09 |
