Making a Major Marjolaine – Kitchen Alchemy
Decadent sugar-free almond dacquoise cake made with allulose; perfect for satisfying your sweet tooth without the guilt.
Ingredients
- 125g (1 Cup) Almonds
- 125g (1 Cup) Hazelnuts
- 30g (4 Tbsp) Corn Starch
- 150g (1/2 Cup + 1 2/3 Tbsp) Allulose
- 6ea Egg Whites
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