The Cake with Coconut Plumcake by Nuvola Zero

In my home, Nuvola Zero is never missing. In fact, it accompanies us from breakfast to lunch and until dinner, passing through snacks.
With Rita Amordicucina, you will find many recipes to prepare using 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 difficult it can be to never slip up.
Fortunately, there’s 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 remorse, 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 the Coconut Plumcake by Nuvola Zero and Biscozero.
We created a small cake that is carb-free, sugar-free, and yeast-free. It would also be lactose-free, but we used ricotta. If you’re lactose intolerant, you can use plant-based ricotta made from soy or almonds.

Recipes designed for you:

Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No cooking
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)
200 g ricotta
1 teaspoon vanillin
2 tablespoons erythritol
1 tablespoon 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 springform round 6 inches
1 Spatula
1 Bowl

Steps

Let’s go to the kitchen

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

Prepare the coconut ricotta cream simply by mixing powdered erythritol with shredded coconut and ricotta. If the ricotta seems too liquid, drain it for a while in its own packaging.
If it’s plant-based ricotta, it will be fine as is because it doesn’t need draining.
For a smooth ricotta cream, it’s better to sieve it.
Line the bottom of the mold with slices of coconut plumcake, Nuvola Zero, and moisten them with coconut milk using a brush.
Pour half of the ricotta and coconut mixture over the base.
Crumble some of the Plumcake trimmings
and with the other Plumcake, form the cake’s lid, which you should also moisten with coconut milk.
Finish with the rest of the ricotta, smoothing the top by pressing to allow the coconut ricotta to fill all the gaps created by the plumcake, using a spatula.
Decorate the cake with Bisco zero and plumcake crumbs.
Let it rest for 30 minutes in the fridge, then take our little cake out of the fridge and use a spatula to separate the mold from the cake.
With the leftover coconut plumcake, crumble it and finish the edges.
Here is The Cake with Coconut Plumcake by Nuvola Zero.
And now let’s cut… what a delight!!!.