Apricot cake

Moderate

1.5:1

Provides 2583.8 kcal per 1160.0 g

300 g	Apricots, from the jar, without sugar
20 g	Egg substitute
200 ml	Sparkling water
250 ml	Cream alternative, vegan
50 g	Erythritol
100 g	Almonds, ground
50 g	MCTfiber (Kanso)
100 g	KetoBaking Mix (Kanso)
20 drops	Vanilla aroma
10 g	Xanthan
10 g	Baking powder
70 g	KetoBiota (Kanso)

Used Kanso products

Preparation

Step 1

Preheat oven to 175 °C (top/bottom heat).

Step 2

Drain apricots, weigh, quarter and set aside.

Step 3

Mix the egg substitute with sparkling water for about one minute with the mixer, while gradually adding the cream alternative.

Step 4

Mix erythritol, ground almonds, MCTfiber, KetoBaking Mix, vanilla aroma, xanthan, baking powder and KetoBiota.

Step 5

Mix the egg substitute mixture with the other ingredients and knead everything with a hand mixer with dough hook.

Step 6

Spread the dough on the baking paper with a spatula. Finally, spread the apricots on the cake and bake in the preheated oven for about 30 minutes.