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Ingredients to two pcs of 12 cm pie dishes:
- 100 g kate’s low carb muffin and cake base mix
- 50 g margarine
- 30 g erythritol
- 30 g orange juice
- zest of half a lemon
Cream:
- 250 g mascarpone
- 50 g por erythritol
- 250 g cottage cheese
- juice of half a lemon
- 50 ml orange juice
- some fig jam to assemble the cake
On top as decoration:
-
3-4 pcs figs
-
roughly chopped pistachio
-
sliced almonds
Preparation:
- Measure the flour and the sweetener into a mixing bowl and crumble it with the margarine. Add the orange juice, then knead an elastic dough.
- Roll out the dough larger than the pie dish so that the edge of the pie is high, so that more filling fits into it.
- Prick the pie crust a couple of times with a fork, line it with parchment paper, then pour some uncooked beans into it (blind-baking).
- Bake it with the beans in a preheated oven at 180°C for about 12 minutes, then remove the beans and the parchment paper and bake it 10 more minutes.
- Let the crust cool in the pie dish.
- For the cream, whisk the mascarpone with the powdered sugar, add the cottage cheese, lemon and orange juice, then mix until smooth.
- Remove the baked and cooled pie crust from the mold. Spread with some fig jam and fill it with the cream.
- Decorate the top of the cake with some figs, roughly chopped pistachio and sliced almond as desired.
Enjoy!
