A fresh and delicious cake. The use of mascarpone cheese combined with whipped cream provides a light and perfect texture with sliced strawberries.

ingredients

 Crust

• 2 cups blanched almond flour.
• ¼ cup erythritol powdered alcohol sugar
• ½ tsp salt
• ½ cup melted unsalted butter

Filling

• 1 ¾ cup 35% lactose-free cream
• 1 Tbsp vanilla
• ¾ cup erythritol fine powder
• 475 g mascarpone

Topping

• 1 litre sliced strawberries
• 10 fresh mint leaves

Guidelines

• Preheat the oven to 350°F / 176°C. Grease an 11" x 7" non-stick pan (approximately 28 x 18 cm) with a little butter or coconut oil.

Crust

• In a bowl, sift and combine the almond flour, erythritol and salt. Add the melted butter and stir until the mixture forms a ball. Line the bottom of the greased pan by pressing to form the crust. Prick the bottom with a fork in several places.
• Bake in the middle position for 15 minutes or until the centre is firm to the touch. Cool completely.
• 2 cups blanched almond flour (European almond powder),¼ cup erythritol alcohol sugar,½ tsp salt,½ cup unsalted butter

Filling

• In the same bowl, use an electric mixer to whip the cream and vanilla. Add the erythritol and stir again.
• Mix the mascarpone in its container to make it more fluid and add to the whipped cream gently to prevent the cream from falling off.
• 1 ⅓ cup 35% lactose-free cream, 1 Tbsp vanilla, ¾ cup erythritol fine powder, 475 g mascarpone
• Transfer the mixture to the crust and spread evenly.

Topping

• Garnish with sliced strawberries and mint leaves. Refrigerate for 30 minutes before serving.

Portions: 10

Nets Carbs: 7.3g

Proteines: 9,19g

Fat: 55g