LOW CARB RASPBERRY & NUTELLA BIRTHDAY CAKE
Prep time
Cook time
Total time
Oh my goodness! If ever there was a truly easy cake that delivers pure happiness in each slice, this is iiitttt!!!! Simply luxurious.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 8
Ingredients
For the Sponge:
- 4 extra large eggs (160g egg whites + 70g yolks)
- 70g erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 50g high-oleic sunflower oil (U.S. option HERE)
- 40g lupin flour (U.S. option HERE) (world-wide supply HERE - use code QUEENKETO5 at checkout for discount)
- 10g tapioca flour (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
For the Filling and Topping:
- 200g whipping cream
- 250g mascarpone
- 80g QK sugar free nut.ella, or try THIS (U.K.) or THIS (U.S.)
- 10g unsweetened cocoa powder (U.S. alternative HERE)
- 30g icing 'sugar' (U.S. alternative HERE)
- 180g fresh raspberries
Instructions
Sponge:
- pre-heat oven to 170°C static.
- separate eggs.
- weigh and combine sifted lupin flour and tapioca - set aside.
- with an electric whisk, beat egg whites, salt and vanilla until firm, then add sweeteners and continue to beat until you obtain a stiff, glossy meringue mixture.
- using a balloon whisk - manually incorporate egg yolks (one at a time) into the meringue, then the oil (1/3rd at a time) and the combined flours (bit by bit); use an up-and-over circular sweeping motion to retain as much air as possible in the mixture.
- line an oven tray (28cm x 35cm) (U.S. option HERE) with non-stick baking paper and pour the mixture into it, spreading it right up to the corners and levelling it.
- bake on lowest rack for 15 minutes.
- remove from oven and set aside to cool for a couple of minutes, then lay a fresh sheet of parchment paper over the sponge and flip the whole ensemble onto a clean tea-towel placed on your worktop; remove baked parchment paper (see notes below) and cover with cling film plus another tea-towel; leave to cool down completely.
Filling:
- beat whipping cream to stiff peaks and set aside.
- in a separate bowl, use a fork to manually beat and combine mascarpone, nutella, cocoa and icing 'sugar', then incorporate whipped cream; you should obtain a thick but spreadable mousse-like mixture.
Assembly:
- when the sponge is completely cool, measure the long side (it will be about 33cm after a bit of shrinkage) and make verticle cuts to obtain 3 equal segments measuring about 11cm x 26-27cm.
- place one segment over a serving dish, top with ⅓rd of the nutella mixture and repeat until all 3 segments are stacked and you have a nice even layer of nutella mixture at the very top; decorate with raspberries and chill for at least 3 hours (best overnight).
- dust with icing 'sugar' before serving.
Notes
To remove the baked parchment paper neatly, pull it gently but steadily whilst keeping it very low and parallel to the sponge.
To obtain 8 servings, slice across the centre in parallel with the long length, then make 4 perpendicular cuts.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
To obtain 8 servings, slice across the centre in parallel with the long length, then make 4 perpendicular cuts.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: ⅛th slice Calories: 384 Fat: 36g Net Carbs: 4g Protein: 9g
Recipe by at https://staging.queenketo.com/low-carb-raspberry-nutella-birthday-cake/