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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
Energy	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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