Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups / 300 g natural yoghurt (full fat)
  • 3 1/2 cups / 350 g almond flour (NOT super-fine. Ground almonds work well, too )
  • 6 medium eggs (or 5 large eggs)
  • 4 tbsp butter (melted)
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/3 cup / 40 g powdered erythritol (So Nourished)
  • 1 cup / 250 g mascarpone
  • 1 tsp vanilla extract
  • 1 tbsp powdered sweetener (So Nourished) (or more, to taste)
  • handful of raspberries
  • 150 g blackberries

Instruction

  • Preheat the oven to 180 Celsius / 356 Fahrenheit.
  • Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
  • Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
  • Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan. 
  • Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
  • Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
  • Once the cake has cooled, spread the mixture on top and garnish with berries.