Yuja Yam Castella

Name: Yuja Yam Castella
Yield: 315.7 g
Ingredients: fresh egg 110 pcs; unsweetened Almond Breeze 50 ml; liquid allulose 50 ml; baking powder 5 g; salt 0.7 g; cocoa powder 20 g; gluten-free almond flour (as flour substitute) 80 g

+Vanilla oil / 20 minutes at 170℃

666 kcal

#low sugar #low carb #low calorie

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Ingredients

Main ingredients

fresh egg 2 pcs
unsweetened Almond Breeze 50 ml
liquid allulose 50 ml
baking powder 5 g
salt 0.7 g
cocoa powder 20 g
gluten-free almond flour (as flour substitute) 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 64.61 g 31%

Protein 35.66 g 17%

Fat 47.39 g 52%

Serving size 315.7g

Cooking steps

1

Wash the yuja thoroughly and prepare the zest.
2

Separate the eggs into yolks and whites.
3

Add sugar to the yolks and mix well.
4

Whip the egg whites to stiff peaks (meringue).
5

Add yuja zest and almond flour to the yolk mixture and combine.
6

Fold the meringue into the batter in 2–3 additions.
7

Pour the batter into a mold and bake in a preheated oven at 170℃ for 25 minutes.
8

Let it cool before serving.

Yuja Yam Castella

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