I think this cake is a pretty amazing choice for the special occasion that is Valentine’s Day. It’s festive, still easily prepared, and yummy!
Ingredients for the cake:
60 g Xylit light sugar
20 g ground hazelnuts
100 g almond meal
1 ½ tsp. cocoa powder
Ingredients for the hood:
200 g low-fat curd cheese (greek yoghurt)
100 g regular curd cheese (yoghurt)
40 ml coconut milk
(optional: 15 g protein powder coconut)
1 tbsp. psyllium seed husks
liquid stevia to sweeten it
20 g coconut flakes
Separate the eggs from the yokes, stir the yokes into the dough and beat the egg-whites until stiff.
Pre-heat the oven to 170 C.
Beat the yokes and xylit light sugar for a long time until really foamy, then stir in the hazelnuts, almond meal and cocoa powder.
Line the cake pan with baking paper, then fill in the dough. Bake in the oven for 30 minutes.
Once done let the cake cool down a bit.
Now, back to the coconut hood: Mix the low-fat curd cheese (greek yoghurt) with the regular curd cheese, the coconut milk, protein powder and the psyllium seed husks. Season to taste with liquid stevia. Spread immediately on the cake and use a knife to smoothen it out. Sprinkle coconut flakes on the cake.
Finally, put the cake in the fridge for 1 hour……. and then this amazing cake is ready to be enjoyed!! 😉