Success tarte, lowcarb.

 

Here comes a cake with only 18 kbh total of cake. The bottom is made of almonds and egg whites and sugar without carb. The cake can be divided into 12 pieces. Slices containing 1.5 gr carb each.
 
Bottom.
1) 6 egg whites.
2) 200 gram ground almonds.
3) 100 gram Sukrin powdered sugar - 0 gr sugar, sugars, or other carb free sugar. 
4) 1 tsp baking powder.
 
Cream.
5) 6 egg yolks.
6) 0.1 ltr. cream.
7) 60 gram Sukrin powdered sugar.
8) 150 gram melted butter.
 
Almonds executed in food processor until fine flour. Egg whites and Sukrin whipped stiff. Mix almond flour into the egg whites with a whisk. Turned into. Oven at 165 degrees. Greaseproof paper in a round shape, 24 cm. Duration about 35-40 min at the bottom of the oven. Ha baking paper on top in the last 10 min. Let it rest a bit before taking it out of shape. Cool on wire rack.
The cream is made by stirring together the cream, egg yolk and sweeteners. Bring to a boil, stirring constantly. When the first bubble appears, remove the cream away from the plate. Stir well with a whisk. Not lumps here. Run the cream through a sieve. The butter is melted. Do not get brown. Set to cooling. There will be formed a layer of fat on top of the water when you've melted butter. Distinguish butter from the water. Place the butter into the cream. Stir well. Cool completely before cream applied to the cake, which is cooled. Put the cake cool until the custard has set. Garnish with raspberries or blueberries. Not too much of the latter, which contains more kbh than raspberries.