Mix for baking perfect sugar-free cake - now you can enjoy a delicious cake on a diet!
The most important features of the mixture for chocolate cake without sugar Sukrin;
By using the Sukrin mixture, you can bake any cake easily and quickly - you can be sure it will be delicious and moist and all you need is 4 eggs, 10 tablespoons of oil and water and the ingredients you choose - fruits, nuts or chocolate pieces. A special combination of ingredients of the mixture makes the finished dough has a slightly crunchy top.
The mixture is ideal for baking a large dough, a cake and even muffins.
The mixture for baking a low-carb dough contains, instead of wheat flour, almond flour and Fiberfin, and sugar was replaced by Sukrin. Thanks to this, the baked cake has a delicious taste and excellent, moist consistency, but it contains minimal amounts of calories, fat and carbohydrates.
Preparation of a sugar cake without sugar Sukrin:
Preparation
Additionally, prepare: 3 large eggs, 300 ml of water and 100 ml of oil or butter (or a mixture of 50 ml of olive oil & 50 g of buttermilk or cottage cheese)
1. Preheat the oven to 175 ° C.
2. Mix the wet ingredients in a large bowl, add the contents of the package and whisk until the dough is smooth.
3. Optional: add ingredients as you like - fresh or dried fruit, nuts, chocolate pieces, etc.
4. Pour into a 24 cm springform pan lined with baking paper or into a muffin plate (12 pieces).
5. Bake in the center of the oven for about 25-30 minutes for large dough, 20 minutes for muffins. Let cool before slicing
Net weight: 412g (total weight of the finished baking 950g)
Ingredients: wheat flour, Sukrin® (erythritol sweetener), sesame flour (partially defatted), 7% cocoa, modified potato starch, FiberFin (resistant starch from corn, chicory and peas), raising agents (sodium bicarbonate, disodium diphosphate), wheat gluten, salt, emulsifier E471, flavor, acidity regulator E330, stabilizer E415, sweetener sucralose.
Allergens: sesame, gluten.
Nutritional values per 100g: energy value 238.0kcal / 995.7kJ, fat 15.0g (including saturated fat 2.0g), carbohydrates 23.0g (including sugars 0.0g, erythrol 9.4g), fiber 5, 7g, protein 10.0g, salt 1.3g
Nutritional values in 78g: energy value 185.6kcal / 776.7kJ, 11.7g fat (including 1.5g saturated fat), 17.9g carbohydrates (including 0.0g sugars, 7.3g erythritol), fiber 4, 4g, protein 7.8g, salt 1.0g
Producer: Made in Norway for Funkcjonell Mat AS
Importer: Guiltfree K Warda-Poniecka, Wola Gołkowska
Storage: Store the mixture in a dry place, protected from light. The finished dough stays fresh for several days, it should be stored like a traditional dough, i.e. it should not be allowed to dry or damp - it is best to keep it in a paper bag in the refrigerator.
The mixture for baking a low-carb chocolate cake contains, instead of wheat flour, almond flour and Fiberfin, and instead of Sukrin sugar. Thanks to this, the baked cake has a delicious chocolate flavor and an excellent, moist consistency, but it contains minimal amounts of calories, fat and carbohydrates.
