Making sugarfree strawberry pie

First, start by making the cake layer for the sugarfree strawberry pie. Preheat the oven to 180 °C. Then add 3 whole eggs and 2 egg yolks in a pan. Now, add the water and Steviala Kristal Sweet. Turn the heat down gently; you don't want the eggs to boil. Then beat with a whisk in an 8 shape, this way you will bring more air into the eggs. Take the pan off the heat when the eggs are foamy, at a maximum temperature of 50 to 60 degrees. Then mix the eggs foamy with an electric mixer. Set this aside for a moment.

Next, clean the electric mixer and use it to mix the egg whites as stiffly as possible. Next, sift the flour over the foamy eggs. Did you use almond flour instead of flour? Then sift the almond flour and add 1 extra egg. You then add the egg whites and mix them into the batter with a whisk. Then grease a sponge cake pan with butter and flour the baking pan. Remove the excess flour and then pour the sponge cake batter into the baking pan. Next, bake the cake layer for 30 to 35 minutes in a preheated 180-degree oven. Then let this cool completely before removing the baking mold.

Making sugarfree vanilla custard

First, soak the gelatin sheets in cold water. Meanwhile, bring the milk with half of the Steviala Kristal Sweet Vanilla to a boil. Next, beat the egg yolks with the rest of the Steviala Kristal Sweet until foamy. Then add the cornstarch and continue mixing. Next, pour the hot milk into the eggs while stirring and pour it all back into the pan. Keep stirring well with the whisk until the cream thickens. Then pour the mixture into a mixing bowl and dissolve the gelatin in this. Let this cool to room temperature. Then mix the whipping cream and mix 1/3 of it into the cream. Then gently add this to the mixture and repeat with the rest of the whipped cream.

Assembling the sugarfree strawberry pie

Next, you are going to assemble the sugarfree strawberry pie. When the sponge cake has cooled, cut it into two parts. Then line the side of the baking pan with cellophane foil. Lay the first cake layer on the bottom of the baking mold. Next, press the strawberries against the side of the baking pan. Cut the remaining strawberries into pieces. Then pour the filling onto the bottom and place the strawberry pieces into the filling. Then place the second cake layer on top of the filling. Finally, let this set for at least 4 hours in the refrigerator.