The Cake with Coconut Plumcake by Nuvola Zero

At my home, Nuvola Zero is never missing. In fact, it accompanies us from breakfast to lunch and dinner, passing through snacks.
With Rita Amordicucina, you will find many recipes to prepare with Nuvola Zero products.
These products are carb-free, sugar-free, lactose-free, gluten-free, and yeast-free.
If you follow a carb-free diet, you know how challenging it can be to never cheat.
Fortunately, there is Nuvola Zero with its line of food products designed for those who have eliminated carbs, gluten, organic yeast, lactose, and sugars from their diet. Nuvola Zero lets you discover the pleasure of good food without guilt, don’t believe it?
Follow the recipe I’m about to show you
The Cake with Coconut Plumcake by Nuvola Zero
For this recipe, we used Coconut Plumcake by Nuvola Zero and Biscozero.
We made a small cake without carbs, sugars, and yeasts. It would also be lactose-free, but we used ricotta; if you are lactose intolerant, you can use a soy or almond-based vegetable ricotta.

Recipes designed for you:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All seasons

Ingredients for The Cake with Coconut Plumcake by Nuvola Zero

2 plumcake (with coconut by Nuvola Zero)
1 package bisco zero (by Nuvola Zero)
7 oz ricotta
1 packet vanillin
2 tbsp erythritol
1 tbsp coconut flour
as needed coconut milk

The Cake with Coconut Plumcake by Nuvola Zero

Tools for The Cake with Coconut Plumcake by Nuvola Zero

1 Mold 15 cm springform round
1 Spatula
1 Bowl

Steps

Let’s get into the kitchen

For this recipe, I used a 6-inch diameter springform cake tin.

Prepare the ricotta coconut cream by simply mixing powdered erythritol with grated coconut and ricotta. If the ricotta seems too liquid, you need to let it drain for a while in its own package.
If it’s a plant-based ricotta, it’s fine as is because it doesn’t need to be drained.
For a smooth ricotta cream, it’s better to pass it through a sieve.
Line the bottom of the cake tin with slices of Coconut Plumcake, Nuvola Zero, and moisten them with coconut milk using a brush.
Pour half of the ricotta and coconut mixture on the base.
Crumble part of the Plumcake scraps
and with the other Plumcake, form the top of the cake, which you should also moisten with coconut milk.
Finish with the rest of the ricotta, smoothing the top well and pressing to get the coconut ricotta into all the gaps created by the plumcake, using a spatula.
Decorate the cake with Bisco Zero and some plumcake crumbs.
Let it rest in the fridge for 30 minutes, then take our little cake out of the fridge and run a spatula between the edge of the mold and the cake to release the mold.
Finish the edges with the rest of the coconut plumcake by crumbling it.
Here is the Cake with Coconut Plumcake by Nuvola Zero.
And now let’s cut it….. what a delight!!!.