It was summer in the northern hemisphere when I visited, and summer is a perfect excuse for ice cream! Therefore I decided to bake this raspberry ice cream temptation one day. Despite my stack of new low carb cookbook, this one comes from my much-used "Fristende lavkarbo" (translation: Tempting low carb) by blogger Cecilie, who used to write a blog with the same name.
200 g hazelnuts
1 teaspoon psyllium husk fibre
1 teaspoon baking powder
3 egg whites
100 ml erythritol (the finely ground type)
50 g melted butter
3 egg yolks
3 tablespoons (15 ml-kind) erythritol
300 ml cream
200 g raspberries
Grind hazelnuts to a flour of medium-sized grains. Add psyllium husk and baking powder to the nut flour and mix well. Beat egg whites until stiff, then add the sweetener to the egg whites while whipping. Carefully fold in the hazelnut flour to the egg mixture. Now add melted butter that has cooled down a bit.
Spread the mass onto a a 22 cm spring form covered in baking paper. Bake for 20 minutes on 175 degrees C. Make the ice cream while the crust is cooling down.
Whip egg yolks and the sweetener until fluffy and airy. Beat the cream in a separate bowl, then fold the beaten egg and sweetener into the cream. Finally add the raspberries and stir.
Combining the cake
Spread the raspberry cream on top of the crust. Cover the cake with Glad wrap to avoid crystallization and put the cake in the freezer. Now it's time to be patient, and in half a day or so it's time to enjoy this divine treat. The cake is easier to cut if you take it out of the fridge around half an hour before you intend to serve it. Decorate with strawberries or other berries on top.