Ingredients:
For the base: 15 minutes for the biscuits
- 63 g Bake-Free Sweet and savoury biscuit flour mixture
- 15 g of pumpkin seed flour
- 23 g of eritvia
- 50 g of water
Other ingredients:
- 50 g of pumpkin seeds
- 60 g margarine (vegetable)
- 20 g of cold-pressed pumpkin seed oil
- pinch of stevia powder
- a few drops caramel flavour (confectionery discount, optional)
For the cream:
- 250 g very thick creamy coconut milk (Aldi canned Asia)
- 250 g water
- 60 g of eritvia
- 1 tablespoon of vanilla flavouring
- 50 g of millet flour
- 40 g of coconut flour
- 5 g of agar-agar
- juice of half a lemon
To decorate:
- lyophilized (freeze-dried) cranberries
Preparation:
Mix the biscuit ingredients for the base and roll out thinly on silicone baking paper (it doesn't have to be pretty). Dice it with a knife. Bake for 15 minutes at 180 degrees Celsius in a preheated oven. As soon as it has cooled down, process it in a food processor to a crumbly consistency. Roast the pumpkin seeds in the oven at 180 degrees Celsius for 10 minutes, then when they have cooled down, process them coarsely in a food processor.
Combine with the biscuits and the other base ingredients and distribute evenly in the form. Our cake-tin is a 20 cm diameter with detachable sides. Line the bottom with baking paper. Bake for 15 minutes in a preheated oven at 180 degrees with the bottom-top baking function. When you take it out, it's still soft, but it will come together nicely.
For the cream, mix the ingredients with the exception of 50 g of water and the agar-agar (so 200 g of water goes into it) and cook until thick with continuous stirring. Mix the agar-agar with the water and pour it into the cream, mix thoroughly and boil it one more time (stirred). Wet the edges of the cake-tin (with the base) slightly (as when making pudding) and pour the cream onto the cooled base. Leave it to cool and harden. Decorate to your liking with the blueberries, take it out of the cake-tin, and then cut it into 12 equal slices.
