I’ve been craving some food for a few days now, and since I’ve been on the autoimmune protocol for 2 months, and my body is smarter than I am, I decided to give it what it’s asking for. I mean I started the reintroductions. My first recipe is a delicious cake that I came up with in my desperation for a sweet tooth, but without ruining the benefits of the diet, among these benefits is the fact that I lost 5 kg, exactly what I needed. So I measured, weighed, and prayed for success, a fat-free, flourless cake with only 3 tablespoons of sugar per whole pan. And it turned out delicious!
Ingredients:
For the sponge:
- 50 grams of dry almonds (not soaked)
- 2 eggs
- 2 spoons of carob
- One teaspoon of psyllium bran
- One tablespoon of coconut sugar
- A few drops of vanilla essence
- A pinch of salt
- 60 grams of water
For the almond cream:
- 250 grams of almonds soaked for at least 6 hours
- 3 eggs
- 2 tablespoons of coconut sugar
- 4 tablespoons of tapioca starch
- 2-3 tablespoons of lemon juice
- 75 grams of water
For the glaze:
- 5 tablespoons of strawberry jam
- Fresh strawberries
Method of preparation
We soak the almonds, wash them well, then peel them. They clean easily when soaked, in 10 minutes I cleaned 250 grams. We wash them once more. We start with the top. In a cup we measure the water and put the psillyum bran to soak. Grind the 50 grams of dried almonds and set them aside. We separate the 2 eggs, put the yolks in the blender and the whites in a larger bowl so that we can beat them with a whisk. Put the salt, sugar and carob over the yolks and mix for a few minutes. Then we add the soaked bran, vanilla essence and ground almonds and mix until we get a viscous and sticky dough, which we turn over the beaten egg whites, mix with the spoon this time, then put the result on the tray lined with baking sheet and spread it in as equal a layer as possible with a spoon. Hard, because it sticks. I have a square pan with a side of 22 cm and removable edges. We wash the blender, then grind the soaked and cleaned almonds well. We put the 3 whole eggs, the water, the sugar, the tapioca starch, the lemon juice and we continue to mix until we get a thick cream, which we turn over and carefully spread over the sponge dough in the pan. They will not mix if we gently spread the cream with the spoon. Put the pan in the oven heated to 180 degrees for 30 minutes. We take the pan out of the oven and cover it for a few minutes with a towel so that it does not dry out. After it has cooled, spread the layer of jam into which we insert halves of fresh strawberries, then refrigerate until the next day. I had a softer jam, and the excess juice seeped into the cream layer, so the cake is slightly juicy, light and appropriately sweet.