Name: KINDER DÉLICE revisited with 0 sugar and low GI
Prep time: 20 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 80 g of almond powder; 50 g of hulled barley flour; 40 g of agave syrup; 70 g of plant-based milk; 10 g of 100% cocoa; 3 egg; 0.5 teaspoon of sodium bicarbonate; 10 tablespoon of plant-based milk; 400 ml of coconut cream; 20 g of birch sugar or xylitol; 60 g of 70% dark chocolate; 40 g of plant-based milk; 1 pinch of grated coconut (optional)

KINDER DÉLICE revisited with 0 sugar and low GI

KINDER DÉLICE revisited in #lowGI and #healthy mode, my favorite ❤. It was so delicious that I ended up having a bit too much... But I had planned a meal without starch before, with fish and lots of vegetables.

Low GI Public

Course: Dessert

Preparation time: 20 minutes

Cooking time: 40 minutes

Rest time: 30 minutes

Energy: 285 kcal / serving

Instructions

1. For 8-10 people
❤GENOISE
- 80g almond powder
- 50g barley flour
- 40g agave syrup
- 70g plant-based milk (cashew here)
- 10g 100% cocoa powder
- 3 eggs
- 1/2 tsp baking soda (or 1 tsp baking powder)
+ after baking, 10 tbsp plant-based milk
2. 1⃣ Mix almond powder, flour, cocoa, baking soda. Add plant-based milk, agave syrup, and egg yolks.
3. 2⃣ Beat egg whites until stiff peaks form and gently fold them in.
4. 3⃣ Spread the batter on a 24 x 35 cm baking mat (ideally with edges), placed on a wire rack. Bake for 10 minutes at 180°C (356°F).
5. 4⃣ Once it has cooled, soak the genoise with 9 to 10 tbsp of plant-based milk and cut it into 2 parts.
6. ❤WHIPPED CREAM
- 400 mL coconut cream 24% fat (I use Kara brand, but the important thing is to have coconut cream with at least 24g of fat per 100g, otherwise the whipped cream won't work). Possible with regular cream with 30% fat and vanilla.
- 20g xylitol (birch sugar)
7. 2⃣ Spread this cream on one genoise and cover with the other.
8. ❤CHOCOLATE COATING
- 60g 70% chocolate
- 40g plant-based milk of choice
9. Melt over low heat and spread on top of the cake. Sprinkle with shredded coconut for decoration.
Let it set in the fridge for at least 30 minutes.

Ingredients for servings

Genoise :
80 g of almond powder
50 g of hulled barley flour
40 g of agave syrup
70 g of plant-based milk
10 g of 100% cocoa
3 eggs
½ teaspoon of sodium bicarbonate
10 tablespoon of plant-based milk
Chantilly :
400 ml of coconut cream
20 g of birch sugar or xylitol
Couverture chocolat :
60 g of 70% dark chocolate
40 g of plant-based milk
1 pinch of grated coconut (optional)

Questions

Hello, Should we use almond powder or almond puree as indicated in the ingredients please? Thank you in advance for your answer.

Thank you I correct. You need almond powder. Thanks

Caro83 le 15/11/2022

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Nutritional information *

Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.

Per serving

% RDA

Energy value

285 kcal

14 %

Fat

21,86 g

31 %
of which saturated

12,59 g

63 %
Carbohydrates

13,17 g

5 %
of which sugar

6,61 g

7 %
Protein

8,02 g

16 %
Fibers

3,4 g

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More data

* As an indication, before cooking, RDA of the EU.