Sugar free and low carb tompouce

Preheat the oven to 180°C and then line the baking tray with baking paper.

Take a large bowl and mix the low carb almond flour, the Steviala Kristal Sweet, the baking powder and the gingerbread spices together. Then mix well and then add the cubed butter and the vanilla extract. Then knead it into an even dough. Roll out the dough to about half an inch thick. Shape the dough into a square.

Bake the cookies for 20 minutes. If the cake bakes too quickly after ten minutes (brown color), lower the temperature of your oven. When the cake is ready, remove it from the oven and let it cool. Then cut the whole into 8 even pieces.

Making a sugar free curd filling

In the meantime, you can get started with the custard filling. Heat the cream slowly in a saucepan. Also add the Steviala Kristal Sweet Vanilla, the vanilla extract and optionally the Steviala drops Tompouce. Meanwhile, add the gelatin sheets. Meanwhile, split 1 egg of which you will use the yolk. Mix this egg yolk with the 2 whole eggs in a bowl. Then add this egg mixture to the warm cream while stirring while continuing to stir with a whisk. Keep stirring until it starts to thicken. Then add the gelatin sheets and stir them through the custard until they are melted. Then turn off the heat and keep stirring until the mixture has the consistency of thick quark.

For a nice even custard layer, you can then puree the custard again with a stick blender. Then pour the custard into a shallow dish and cover with a piece of cling film. Next, put the bowl in the fridge for at least 2 hours.

Then take 4 biscuits, the bottoms of the tompouces, and place them on a breadboard. Divide the cooled custard into 4 portions and spoon over the 4 sides. Model the custard with a knife so that you get a nice rectangle. Then place the top cake on top.

Making a sugar free glace

Puree the 4 strawberries. Put the Steviala Frost in a bowl and add the pureed fruits. Slowly add water (spoon by spoon) until you get a spreadable icing. Divide between the 4 tompouces and smooth with a knife or the back of a spoon. Finish with red fruit and enjoy!

The mentioned macros are per tompouce with custard filling.

Tip

• For a real puff pastry effect on the photo, remove some pieces from the cake with a knife.
• Do you prefer Orange tompouces? Then use orange food colouring and omit the strawberries.