INGREDIENTS (for a 20 cm springform pan):
60 g butter at room temperature
60 g ground almonds (or hazelnuts as an alternative)
50 g defatted almond flour
25 g gold erythritol (or other sweetener of your choice)
1 small pinch of salt
1 bag of jelly of your choice (here woodruff)
200 ml water
300 g double cream cream cheese
75 g xylitol (or other sweetener of your choice)
1 tbsp lemon juice
1 cup of cream
PREPARATION:
Mix together the butter, almonds, almond flour, sweetener and salt. Put 1-2 tbsp to one side and press the rest into the springform pan as the base.
Put the jelly in a pan with just 200 ml of water and heat it while stirring until the powder has dissolved. Caution: Do not boil. Remove from the heat and allow to cool slightly. Mix the cream cheese with xylitol and lemon juice. Whip the cream until stiff. Slowly stir the lukewarm jelly into the cream cheese mixture and fold in the cream. Pour the liquid mixture onto the base and chill for at least 2-3 hours or overnight. Crumble the remaining dough and sprinkle it over the cake.