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Dessert with Mango Jam
These are gluten-free walnut slices with pudding-curd cream and excellent apple&mango jelly. Healthy, tasty and good looking.
Ingredients
Body
- 6 pcs egg
- 40 g Cane sugar
- 20 g vanilla sugar
- 1⁄2 ts vanilla aroma
- 120 g Ground walnuts
- 20 g Protein is not needed
- 1 ts baking powder
Filling
- 400 ml milk
- 1 packing vanilla pudding
- 20 g vanilla protein
- vanilla Flavdrops or replace with sweetener
- 200 g Cream cheese spread
- 230 g Apple mango jelly
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Directions
Beat the egg whites and a pinch of salt into stiff peaks.
Beat the yolks with sugars and aroma until frothy. Then, alternately mix the dry ingredients and egg whites into the yolk mixture.
Spread the prepared dough evenly on a large baking tray lined with baking paper and sprayed with coconut oil.
Bake at a temperature of 180 degrees for 10 minutes. Remove the baking paper from the baked base and let it cool down. Then cut it into 4 equal parts.
Cook a thick pudding in milk. Allow it to cool slightly. Mix the cream cheese with the protein. Spoon the pudding into the cream cheese.
Spread the cream on the first part of the cake base and cover with the second base. Again, spread the cream, and spoon about 100g of jam on it. Cover again with the cake base, spread the cream, and cover with the last base. Spread about 130g of jam on top. Put the cake aside to set in the refrigerator.
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