LCHF cupavci
Classic cakes in the LCHF version :) Cupavci with gluten-free biscuit made of toasted hazelnuts and almonds.
Preparation steps
- Bake the hazelnuts in the oven, when they cool down, peel the shrimp and grind them. Separate the egg whites from the yolks. Beat the egg whites into a stiff batter with a pinch of salt. Add 1 tablespoon of olive oil, erythritol ground in an electric coffee grinder and stevia to the desired sweetness (or just stevia). Mix and add ground almonds and hazelnuts. Add 1 full spoon of egg whites and mix everything together. Then lightly knead the egg whites by hand. Line a 20 x 30 cm baking tray with baking paper, pour the mixture, flatten and bake in a preheated oven at 175 - 18O degrees for about 25 minutes. Check with a knife whether it is baked.
- In a saucepan over low heat melt 180 ml of sweet cream for cakes, 20 ml of water, stevia and ground erythritol to the desired sweetness (I put 1 tablespoon of erythriol and 1 stevia), butter, grated chocolate, 1 teaspoon of cocoa powder and 1 tablespoon of rum. If the mixture is thick, add a little more water.
- Cut the biscuit and dip each piece in the chocolate mixture, then roll it into the ingredient as desired with the help of 2 forks. I rolled them in ground hazelnuts, almonds and coconut crumbs.
