3tbsperythritol powdered sugarfinely grind erythritol in a food processor
To decorate:
blossoms
lemon slices
lavender or rosemary
berries
Alternative - Vegan spelt dough:
300gspelt flour type 1050
90gground almonds
3tsptartar baking powder
2/3tspsalt
1.5tsplemon oil
4tbspfreshly squeezed lemon juice
150mlmaple syrupgrade A or C
120gcoconut oilmelted
300gapple pulp
Instructions
Preheat the oven to 180 ° C top and bottom heat.
Separate the eggs and mix the egg whites with the salt and beat until stiff.
Mix the egg yolks with the maple syrup and lemon oil until smooth. Stir in the ground almonds and baking powder. Finally fold in the beaten egg white.
Place a sheet of baking paper in a 20 cm springform pan. Grease the edges of the pan with coconut oil. Pour in a third of the dough and bake for about 20 minutes until a toothpick poked into the dough comes out clean. Bake the second and third portion of the dough in the same way.
For the buttercream, heat coconut and almond milk together with maple syrup, grated lemon zest, lemon oil and lemon juice in a saucepan. Mix the corn starch with 3 tablespoons of water. As soon as the mixture begins to simmer in the saucepan, reduce the heat and stir in the cornstarch using a whisk. Simmer briefly while stirring, then let cool down completely. Stir well with a whisk from time to time.
Let the butter soften at room temperature. The pudding and butter should become the same temperature. Cut the butter into pieces and add to the pudding. Whisk until smooth with a mixer. Finally stir in the erythritol powdered sugar. Keep in a cool place until the cream has set a little and can be processed further.NOTICE: It may happen that the buttercream curdles. Then heat 3 tablespoons of it in a saucepan until it has liquefied. Then mix with the rest of the cream.
To finish the cake, place the first (completely cooled) base on a cake plate. Spread evenly with about 1/4 of the cream. Put on the second base and also coat 1/4 of the cream. Put on the third base and spread 1/4 of the cream on the surface. Use the last quarter to coat the sides. Refrigerate the cake until the cream has hardened.
Finally, decorate the top of the cake with flowers, lavender, lemon slices and berries.
Wellcuisine-Tipp
For a different look, the sides can also remain cream-free. Then divide the cream into thirds and spread it only between the cake bases and on the top of the cake.