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Rice Crumble Cake
Execution Time 10 min
Cooking Time 20 min
Difficulty Easy
Crumble cake is a mouth-watering cake consisting of a layer of crunchy crumbs. Our version is filled with Nocciolosa protein cream and our mouths are already watering just looking at it!
Nutritional Values
|
AVERAGE NUTRITIONAL VALUES per 100g (BREAD ONLY) |
||
| Energy | kJ | Kcal |
| 1184 | 283 | |
| Grassi | 9,6 | g |
| of which saturated fatty acids | 1,5 | g |
| Carbohydrates | 44,3 | g |
| of which sugar | 1,1 | g |
| Protein | 10,4 | g |
| Fibres | 2,2 | g |
| Salt | 0,1 | g |
Ingredients
- Egg white 70 g
- Peanut Butter 100% Smooth BPR Nutrition 40 g
- Erythritol 15 g
- BPR Nutrition neutral rice flour 100 g
- Zero Drops vanilla flavour BPR Nutrition 2 drops
- Lemon peel to taste
- Protein Cream Hazelnut BPR Nutrition 50 g
Preparation
1 Mix the peanut butter with the egg white with a whisk, add the erythritol and Zero Drops.
2 Add the rice flour and stir with a spoon or fork.
3 The dough will be made up of large and small crumbs.
4Take a non-stick mould 10cm in diameter and line the base and edges with the dough, compacting it with your hands.
5 Stretch a layer of hazelnut protein cream and cover with more dough crumbs until the mould.
6 Bake at 160 degrees in a ventilated oven for 15-18 minutes.
Prepared with
Peanut Butter 100%
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Protein Cream Nocciolosa
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Rice Flour
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Zero Drops Vanilla
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