Ingredients :
For the almond cream:
- 100ml SSA almond milk
- 1 egg
- 10 g cream of rice
- 2 tsp sweetener or other sweetener
- 1 tsp vanilla extract
- 1 tsp of rum
Mix everything in a saucepan and bring to a boil while whisking constantly until thickened. Remove from heat and add a pinch of xanthan gum. Stir and reserve.
For the dough:
- 20g almond flour
- 20g SSA compote
- 15g sweetener or other sweetener
- 10 g ISO SHARK VANILLA whey
- 10g almond butter
- 10 g whole almond powder
- A few drops of bitter almond extract + liquid sucralose
Mix all the ingredients and line a 10 cm diameter silicone mold with a high edge with half the dough.
Pour the almond cream on the bottom of the biscuit and cover with the rest of the previously spread dough.
Sprinkle with sweetener and bake for 15 minutes at 180 degrees.
Leave to cool overnight in the fridge before enjoying it ☺️😋
