SWEET RECIPES WITH ERYTHRITOL

PLUMCAKE WITH ERYTHRITOL:

INGREDIENTS:

• 300 g flour
• 180g erythritol
• 3 eggs
• 1 pinch of salt
• 16 g Beppiani yeast
• 200 ml milk
• 70 ml sunflower seed oil
• Orange and lemon zest

METHOD:

In a bowl, sift the flour with the yeast, then add the sugar, a pinch of salt and the orange and lemon zest.

Combine the milk and sunflower oil and start mixing with a ladle or whisk. Add one egg at a time until well combined.

Butter and flour a plumcake mold and pour the mixture inside. Put in a static oven at 180°C for 40 minutes. Before taking the plumcake out of the oven, make sure it is well cooked by testing with a toothpick.

Let the plumcake cool outside the mold and serve dusted with icing sugar.

SUGAR FREE FRUIT JAM WITH ERYTHRITOL

INGREDIENTS:

800 g of fruit pulp of your choice (peaches, strawberries, apricots, etc.)

300 gr erythritol

2 teaspoons Guar Seed Flour

Juice of half a lemon

METHOD:

Wash the fruit well. Cut it into pieces and put it in a large pot together with the erythritol. Turn on the heat and wait until all the sugar has dissolved, then bring to a boil and boil everything for 30 minutes. Add the juice of half a lemon. At this point, blend the pulp with an immersion blender.

In a small bowl, dissolve the Guar seed flour well with a little cold water and add it to the jam. Mix well and boil for another 10 minutes. At this point the fruit jam with erythritol is ready to be bottled.

SUGAR-FREE SPONGE CAKE WITH ERYTHRITOL

INGREDIENTS:

3 eggs

90gr erythritol

60g flour

1 teaspoon honey

METHOD:

Beat the egg whites until stiff using an electric whisk. In a bowl, beat the egg yolks with the erythritol until you obtain a light and firm cream. At this point add the sifted flour and yeast and finally the honey. Incorporate the egg whites whipped until stiff with the help of a spatula, taking care to work the mixture as little as possible to avoid deflating them.

Place baking paper on a baking tray and pour the mixture onto it to an even thickness.

Bake at 180°C for 15 minutes. Once baked, cover the sponge cake with a damp cloth to prevent it from drying out while cooling.

This sponge cake can be used to create layered cakes or it can be filled with a mascarpone cream and cream and fruit and rolled up to obtain fresh rolls to serve as a dessert.

SUGAR-FREE PIE WITH ERYTHRITOL

INGREDIENTS:

500g flour

200g erythritol

250g butter

2 eggs

Grated orange and lemon zest

1 pinch of salt

1 teaspoon Beppiani baking powder

250g sugar-free fruit jam (follow the recipe for sugar-free fruit jam with erythritol Beppiani)

METHOD:

On a pastry board, arrange the flour, yeast and erythritol in a fountain shape and make a hole in the center. Add the butter cut into pieces, the eggs, a pinch of salt and the grated orange and lemon zest. Start mixing from the inside by beating the eggs with a fork and incorporating more and more flour. Continue by hand until you obtain a smooth ball of dough. Work the dough as little as possible to avoid melting the butter which would make the dough sticky.

Wrap the shortcrust pastry in cling film and place in the refrigerator for at least half an hour.

Remove the dough from the fridge and divide it into two parts. One will be used to create the base and one for the striped decorations on top of the jam. Flour the pastry board well and roll out the shortcrust pastry to a thickness of about 0.5 cm. Place it on a tart pan or a springform pan lined with baking paper.

At this point spread the fruit jam on the base of the tart and decorate it with crisscrossed strips of pastry. Bake the tart at 180°C for about 40-45 minutes in a static oven.

Make sure the shortcrust pastry is well cooked before removing the tart from the oven.

SUGAR FREE COOKIES WITH ERYTHRITOL

INGREDIENTS:

300g flour

200g butter

100g erythritol

3 egg yolks

Salt

PROCEDURE

Place the flour in a fountain shape on a pastry board and add the cold butter cut into pieces. Rub everything together with your hands until you obtain a sandy mass. Reform the fountain and place the erythritol, egg yolks and a pinch of salt in the center. Knead everything together to obtain a ball of dough, wrap it in cling film and transfer to the refrigerator for about 30 minutes.

Flour the pastry board, remove the dough from the refrigerator and start rolling it out with the help of a rolling pin to a thickness of 3/5 millimeters. Cut out the biscuits with cutters and place them on baking paper on a baking tray. Bake at 180°C for about 10 minutes. Remove the biscuits from the oven and let them cool before serving.

MERINGUES WITH ERYTHRITOL

INGREDIENTS:

100g egg whites

125g finely chopped erythritol

1 tablespoon lemon juice

METHOD:

start whipping the egg whites until stiff. Towards the middle, when the egg whites start to take on consistency, add the lemon juice. When the egg whites are well whipped and therefore when you turn the bowl upside down they will remain firm, add spoonful by spoonful the finely chopped erythritol almost like powdered sugar. Always mix with the whisks until all the sugar is incorporated.

At this point fill a piping bag and form the meringues by placing them on a baking tray covered with baking paper. Place the meringues in a static oven preheated to 80 degrees for about an hour and a half without ever opening the oven. As soon as the meringues come away perfectly from the mould it will be time to take them out of the oven and let them cool before serving.

GLUTEN-FREE CARROT CAKE

INGREDIENTS:

300g grated carrots

3 eggs

150g almonds

150g erythritol

150g coconut flour

2 teaspoons Beppiani yeast

METHOD:

Peel the carrots and blend them with a blender. Pour the carrots into a bowl and blend the almonds with the erythritol in the same blender. Combine everything in the bowl with the carrots and add the coconut flour, eggs and yeast. Mix well with a ladle or whisk until all the lumps are gone.

Pour into a 24 cm diameter mold covered with baking paper. Bake for 10 minutes at 160°C and then raise the temperature to 180°C and bake for another 40 minutes or so. Before removing the cake from the oven, make sure it is ready by testing with a toothpick.