1Silikomart SFT205 Silicone Mold Ring Cake Mold SAVARIN 24 cmor similar mold
Prepare Dr. Almond Almond Brioche Mix following the package instructions.
Preheat oven to 150° C.
Mix curd cheese, melted butter, vanilla pudding powder, low carb sweetener, egg yolke and lemon zest. Beat egg whites until stiff and fold in.
Roll out the brioche dough into a sheet on the baking paper. Use bamboo fiber for rolling (please also sprinkle onto baking paper). The dough sheet should be longer than wide so that the roll of dough fits properly into the savarin mold.
Spread the curd cheese filling onto the dough and leave a rim free around the edges. Spread pineapple pieces onto the filling (you can also use other types of fruit). Tear off edges and shape dough into a roll.
Be careful – it’s easier with two pairs of hands! Use baking paper to place it into the mold.
Bake at 150° C (fan) for about 70 minutes. I covered the ring mold with aluminum foil after 50 minutes’ baking time.
After the end of baking time, take the cake out of the oven and allow to rest in the mold for about 10 minutes. Then turn onto a cake rack for cooling. Allow to completely cool down.
For the icing, stir 3 - 4 tbsp of erythritol powder with some lime juice until smooth. Spread onto the savarin cake and immediately sprinkle with chopped pistachios (or nuts).