Don’t worry, this blog won’t transform into an adulation for pastry and the likes. At least not for pastry coming from conventional bakeries with tons of sugar and seeds of grasses.
! LET IT COOL AND REST IN THE FRIDGE FOR 24h !
! MUST BE SERVED WITH EXTRA WHIPPED CREAM !
Preheat your oven to 175°C.
Ingredients for the crumbly base:
* 150g butter
* 1 egg
* 200g coarsely ground almonds
* 100g coconut flour (NOT flakes!)
* a pinch of salt
* Stevia to taste
Get a large bowl, toss everything in and mix. You should end up with a ball of putty-like dough. I used a round silicone baking thingy, so no extra releasing agent was needed (butter). Spread the dough evenly and draw it up the edges.
Ingredients for the filling:
* 750g curd / cream cheese
* 200ml whipping cream, whipped
* 7 eggs, separated, whites whipped
* lemon zests / organic lemon aroma to taste
* 50g coconut flour
* Stevia to taste
Whip the egg whites, whip the cream. Mix all other ingredients in a big bowl. Gently fold in half of the egg whites, then fold in the rest. Repeat with the whipped cream. Pour the filling into the baking dish. Bake for 30min, then cover with Aluminium foil for the remaining 45 minutes. Use a wooden skewer to test if the cake is done. It should come out clean. If needed, add another 10 minutes or so. Remove from oven and let cool completely. The filling will appear to be quite fluffy and wobbly once the cake comes out of the oven. Don’t worry, it will collapse a bit and firm up considerably while cooling down.
Even after firming up during cool-down, the texture is still too fluffy. The most likely explanation for this might be the complete absence of wheat-flour. On its own, it’s quite OK. It would benefit massively from serving it with a generous dollop of extra whipped cream.
You know what, I think I’m DONE with all the sweet stuff, especially baking!
Give me a piece of MEAT!