A dessert proposed by magali Walkowicz in the Great book of low carb.
Preparation : 15 mins
Cooking : 40 mins
Ingredients for 10 people
For the bottom of the cake
- 100 g crushed hazelnuts (or pecans)
- 100 g ground hazelnuts
- 1 egg
- 80g butter
For the garnish
- 1 kg of Philadelphia
- 2 eggs
- 20 g of raisins
- Lemon zest
- 2 tbsp. to c. liquid vanilla
- Cinnamon
- 50 g of allulose (or other low carb sweetener of your choice)
Preparation
Preheat the oven to 180°C.
Mix the hazelnut powder and crushed hazelnuts with the melted butter and the egg.
Line the bottom of a cake mold (preferably non-stick) with the mixture, pack well and bake for 10 minutes.
Mix the Philadelphia with the eggs, allulose and vanilla in a mixer if possible, to obtain a
almost liquid preparation.
Pour the mixture onto the precooked base. Place in the oven for around 30 minutes.
Let cool then place in the refrigerator for at least 4 hours.
