Keto Krempita with Vanilla Custard

Egg, Water, Cream 35% fat, Mozzarella, Almond flour, Allulose, Butter, Erythritol, Gelatin, Vanilla, Xanthan gum, Table salt

Whisk with a mixer: 8 min. Mix: 10 min. Blend or grind: 3 min. Let it stand: 20 min. Bake: 15 min. Slice: 3 min. Cool down: 30 min. Heat on the stove: 10 min. Chill in the refrigerator: 3 h 30 min.

Separate eight eggs (400 g) into whites and yolks: set aside four whites (about 120 g) for the base and four yolks (about 72 g) for the custard. Beat the whites with the table salt (1 g) to firm peaks.

Erythritol (30 g): use 20 g for the base and 10 g for the custard. Vanilla (7 g): use 4 g for the base and 3 g for the custard. Xanthan gum (1 g): divide it evenly between the base and custard. Combine the base portions and add them to the whites. Gently fold in the grated mozzarella (120 g) and almond flour (40 g).

Spread the mixture evenly on a parchment-lined tray. Bake at 190°C for about 15 minutes, then cool completely and cut the sheet into two equal layers.

Water (250 g): set aside 50 g for the gelatin and use the remaining 200 g for the custard. Sprinkle the gelatin (10 g) over the measured 50 g of water and leave it to bloom for 20 minutes.

Combine the cream 35% fat (200 g) and reserved water (200 g) and heat until hot. In a separate bowl, whisk the yolks with the allulose (40 g). Gradually whisk the hot cream mixture into the yolks, then return everything to the saucepan. Heat the saucepan on the stove over low, stirring constantly, until the custard thickens and reaches 71°C; keep the surface from bubbling vigorously.

Remove the custard from the heat. Add the butter (40 g) and bloomed gelatin, stir until dissolved, then blend until smooth. Cool and refrigerate, stirring every 10 minutes, until firm enough to assemble.

Place one cake layer on a serving plate, spread the custard over it, and cover with the second layer. Refrigerate the dessert for 3–4 hours, then cut it into portions.