Nostalgia Sour Cream and Fruit Slice - Flourless

Steps

• 1
  Separate the eggs, and beat the whites until stiff peaks form.
• 2
  Add salt, erythritol, vanilla, and baking powder to the egg yolks and whisk with a hand whisk until it starts to 'whiten' and becomes frothy, then add the shredded coconut, mix, and finally, gently fold in the stiffly beaten egg whites in several batches.
• 3
  Pour into a baking tray lined with baking paper and bake in a preheated oven at 180 degrees Celsius for about 20 minutes.
• 4
  Baking time may vary depending on the oven and the size of the baking tray used. Perform a skewer test.
• 5
  Add erythritol, grated lemon zest and juice, blueberries, and chopped strawberries to the sour cream. Mix thoroughly and fill the cake with it!
• 6
  Alternatively, the dough can be baked in a larger tray, making it thinner, so you don't cut it in half, just spread the cream over it.
• 7
  Serve with freshly chopped fruit and fresh mint, to taste.