Here is a recipe that I am very excited about. This cake is not dense as other Low Carb / Keto cakes are. I do have to warn you that it is VERY calorie heavy, therefore, this is not a cake that you will want to make every week - well, you'll want to but you shouldn't. This cake is more of a special occasion cake.
Cake:
3/4 cups of almond milk
2 tbsp of ACV
Mix and set aside for 30 minutes. This will make buttermilk you will need layer.
In a big bowl combine dry ingredients and set a side.
2 1/4 cups of almond flour
5 tbsp of coconut flour
1/2 cup + 1 tbsp protein powder
2 tbsp of baking powder
1/2 tsp of mineral salt
In a mixer bowl cream butter and sweetener until light and fluffy.
9 tbsp of butter (room temp)
1/3 cup of pyure sweetener
Add and mix.
5 large egg whites (fresh is best)
Add and mix just until combined.
half of the dry ingredients
Add and mix.
premade buttermilk
1 tsp of vanilla extract
3/4 cups of heavy cream
Add and mix.
the rest of the dry ingredients
Divide batter (I used a kitchen scale) into 2 8-9 inch pans lined with parchment paper and sprayed with coconut oil. Bake at 350 for 25 minutes. The cake is done when it springs back when touched. Carefully remove the cake layers from the pan and let them cool, wither on a kitchen towel or cooling rack. Be VERY careful when handling the cake layers - they are VERY fragile.
Raspberry Jam
In a small saucepan combine the following ingredients. With a fork break down the raspberries. Using a whisk, whisk until everything is combined and cook until the mixture turns into a jam-like consistency, about 10-15 minutes. When done, use a fine sieve and with the back of a spoon push all the jam through the sieve. When finished only the seeds will remain. Discard the seeds. Set jam aside.
1 cup of frozen raspberries
5 tbsp of water
1 donk of stevia
1 tbsp of xylitol
1/4 tsp of xanthan gum
Whipped Cream Frosting
In a clean mixer bowl combine cream cheese and the sweetener and beat until the cream is light and fluffy (about 5-10 minutes). Then add the heavy cream and beat until stiff peaks form.
4 oz of cream cheese (room temp)
3 tbsp of pyure
1/2 tsp of vanilla extract
3.5 cups of heavy cream
To Assemble the Cake
1. Put one cake layer on a cake stand or plate. Spoon the raspberry jam on the cake (you should still have jam leftover), leaving about half an inch around the edges (this prevents it from bleeding through the frosting). Using a piping bag or ziplock bag, pipe a thin layer of the frosting over the jam.
2. Place the second cake layer on top of the frosting. Be VERY careful when doing this, the cake is very fragile (mine actually broke in 3 pieces).
From here you decide how you want to decorate the cake.
I reserved about half a cup of whipped cream frosting and added a few teaspoons of the jam to make it raspberry cream. Frosted the rest of the cake with the white whipped cream and made little swirls with the raspberry whipped cream.
Another idea would be to add all the remaining jam to the whipped cream frosting, mix it well and frost the cake "pink" - the possibilities are endless.
I hope you enjoy this recipe as much as I did. My husband thought it was great.
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