Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
For the base whisk
Egg (1)
and
Granulated Erythritol (40 g)
, add the
Orgeat Almond Syrup (20 g)
,
Oil (20 g)
,
Unsweetened Almond Milk (35 g)
, and mix until ingredients are well combined. Sift in
Almond Flour (30 g)
,
Buckwheat Flour (25 g)
,
Salt (1 pinch)
, and
Baking Powder (5 g)
.
Step 3
Pour the batter into a springform cake pan of 18-centimeters, lined with parchment paper. Bake in a preheated oven at 350 degrees F (180 degrees C) for 12 minutes.
Step 4
Meanwhile, prepare the cream by whisking the
Ricotta Cheese (250 g)
,
Egg Whites (30 g)
,
Granulated Erythritol (50 g)
,
Orgeat Almond Syrup (20 g)
, and
Corn Starch (30 g)
in a bowl.
Step 5
Next, using your hands or a fork, mix together the
Buckwheat Flour (25 g)
,
Almond Flour (25 g)
,
Oil (20 mL)
, and
Granulated Erythritol (25 g)
for the crumble.
Step 6
Once the base is ready, cover it with the ricotta cream, add the
Peaches (to taste)
, next cover with the crumble.
Step 7
Bake at 350 degrees F (180 degrees C) for about 20 minutes.
Step 8
Let the cake cool down completely before slicing it up.
