Low-glycemic index variegated wholemeal plumcake
Desserts from Italy
Crushed with coconut with custard and peach
Crushed with coconut with custard and peach
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sweet simple, with fresh and summer flavor
preparation
step 1
For the custard: put the lemon zest, 100gr of coconut sugar and pulverize in the mug: 20 sec. Vel. 7.
step 2
Add coconut milk, 2 eggs, 45gr whole flour, vanilla berry and cook: 10-12 min. 90 ° Vel. 4.
step 3
At the end of the cooking, remove the vanilla berry, add the rum and blend: 10 sec. Vel. 4. Let the cream cool.
step 4
For the short: put the lemon zest in the mug, 90gr of coconut sugar, peeled almonds and chopped: 10 sec. Vel. 8.
step 5
Combine the coconut flour, 250g of wholemeal flour, 2 eggs, ghee, yeast and knead: 30 sec. Vel. 5.
step 6
If you have time, rest the dough wrapped in a film, in the fridge for at least 15 minutes. If the dough looks quite soft and sandy, do not worry, do not add any flour.
step 7
Cover with the oven paper the bottom of the pan and place the dough using your hands and not the rolling pin, forming a disc with the slightly raised edges and making it a part of the cover.
step 8
Pour the pastry cream and the peaches (cut into pieces and leave to macerate for 10/15 min with lemon and 1 tsp of xylitol) on the disc, including the juice given by the maceration
step 9
Cover and crumble over the rest of the short pastry. Bake in pre-heated static oven at 180 ° for about 40 minutes.
step 10
Serve cold and if you like dusted with finely chopped xylitol powder type.