Ingredients
- 200 g Bake-Free Deep fried flatbread - doughnut flour mixture
- 200 g of lukewarm water is about 40 degrees
- 36 g of erythritol
For baking:
- Coconut Oil
For the cream:
- 100 ml coconut cream
- 150 g of water
- 0.5 tablespoons of cocoa powder (6 g)
- 35 g of erythritol
- 1 teaspoon rum rum
- 20 g Mill & Folks millet flour
- 2 g of konjac flour
On the top:
- 30 g of all-free chocolate
- 15 g of coconut oil
To decorate:
- 5 g of blanched almonds
Preparation
Mix the donut ingredients and let it stand for 5 minutes. Cut all the dough into donut shapes on a dry surface (I used a 4.5 cm diameter mold) and fry in plenty of hot oil for a few minutes. I got 34 doughnuts.
Mix the dry ingredients to the cream, then add the wet ingredients and bring to a boil, stirring constantly. Wait until it cools to lukewarm. Arrange the donuts and the cream in layers. Melt the chocolate with the coconut oil over steam and drizzle over the cake. Garnish with coarsely chopped almonds.
