Making marzipan

Mix together the almond flour and the Steviala Frost. Then add the egg whites and vanilla powder. Knead the dough by hand until you get a nice ball. Then roll the ball in cling film and put it in the refrigerator.

Making lowcarb sugarfree Dutch marzipan pastry

Preheat oven to 180 °C. Then beat the egg whites, along with 10 grams of Steviala Kristal Sweet. Mix this further until you get a stiff consistency. Put a pan filled with water on the stove. Then take a bowl and place it in the water (au bain Marie) in the pan. Next, add the egg yolks along with 10 grams of Steviala Kristal Sweet into the bowl. Then mix this mixture until it becomes smooth with a foamy texture and lighter in color. Stir the egg yolks into the egg whites and then add the almond flour. Then add the butter and mix it again. Grease a square baking tin and place a baking sheet on the bottom of this mold. Pour the mixture in the mold and bake for 15 minutes until golden brown in the oven. Then remove it from the oven and from the baking tin and let it cool.

Making sugarfree buttercream

Put the whipping cream and vanilla powder in a saucepan and heat this up. Take another bowl and add here the Erythritol Ery-Pure, a dash of whipped cream, an egg yolk and the almond flour. Then, pour the warm whipping cream into this mixture, stir well and pour back into the pan. Let this all boil and keep stirring for about 2 min until it thickens. And your pastry cream is ready! Pour the pastry cream into a plate, cover with cling film and let cool in the fridge. Next, proceed to whip the butter until fluffy. Next add the Steviala Frost and beat for 5 minutes until creamy. Then add the cooled pastry cream and mix together. Your buttercream is now ready.

Finishing lowcarb sugarfree Dutch marzipan pastry

Start with the sponge cake. Cut it in half. Coat one half with a layer of buttercream. Also save some buttercream for the top. After you have applied the layer of butter cream, put the Supreme Strawberry on top. Finally, place the other half of the cookie on top of the just applied layer of Strawberry Supreme. Now cut into 8 bars/slices. Take a large piece of baking paper and place it on your kitchen counter. Divide your marzipan into 8 equal balls. Place a ball of marzipan on the baking sheet and cover with a piece of cling film. Roll out the marzipan thinly so that you can cover all sides of the strips of sponge cake.

Finally, spread the marzipan with butter cream. Place the bar of sponge cake in the center and now fold the marzipan around it. Make sure everything is covered. Continue until all your 8 bars/pieces are covered with marzipan. Then cut these 8 bars in half and make 16 marzipan bars out of them. You can now shape the bare sides a bit by pressing the marzipan and creating a nice shape.

Melt the Dark Chocolate Melties according to the au-bain-Marie method. Then dip the sides of the lowcarb sugarfree dutch marzipan pastry in the chocolate. Place on a plate to harden. A useful tip: place two long skewers side by side with a little space between them. You can then place the sugarfree dutch marzipan pastry on these skewer sticks without the chocolate sticking to the plate. Put them in the fridge and you can serve the lowcarb dutch marzipan pastry when the chocolate has hardened again.