![]() Note: Instead of cream of tartar and baking soda, you could use 4 teaspoons of gluten-free baking powder. So there you go - this is my perfect birthday cake. Instead, you can sprinkle it with grated dark chocolate which is ideal if you want to add candles, on top. The fresh cherry topping is optional because it's not always possible to get fresh fruit. The Amarenata can be prepared with frozen cherries so you can make this healthy grain-free cake even when cherries are not in season. This made the brownie cake moist and infused it with even more flavour. I then used wooden skewers to poke a few holes in the crispy cake tops to allow the delicious vanilla & cinnamon flavoured Amarenata cherry syrup into the sponges. Once the cake cooled down, I cut one of the thicker sponges in half so I ended up with 3 layers. I made a batch of my Amarenata while I baked the cake base. Here's what the process looks like so you know what to expect before you decide to give it a go - trust me, it's worth all the effort! I won't lie, this cake takes a lot of effort and it's not something I would make every Sunday but that's what birthdays are for, right? Mine happen to be at the end of October and this cake is already on my wish list □ It raises the carb count more than other options but it's almost irreplaceable. So what's the key ingredient in this healthy dessert recipe? My Low-Carb Cherry Amarenata! Although you could use any low-carb chia jam, Amarenata takes this decadent cake to the next level. Just keep in mind this will add extra carbs from the coconut cream. If you are dairy-free, you could easily swap the cream-mascarpone layer for coconut cream and the butter for coconut oil or ghee. And let's not forget this is a treat for special occasions and not to be eaten every day. Some of you may argue it's not exactly keto or ultra low-carb but that depends on your carb tolerance. Traditional Black Forest Gateau is not guilt-free but it didn't take long to figure out how to make mine low-carb and gluten-free. If you haven't tried the dark chocolate-cherry combo, you don't know what you're missing! The combination of dark chocolate with sweet-tart cherries and fluffy cream is just irresistible. From all the cakes out there I would always choose Black Forest Gateau. And monk fruit has been too unaffordable for now.Someone once asked me what would be the one cake I would always choose for my birthday. I do intend to make more recipes that omit sugar alcohols but as of today, I haven't done it in sponge cake recipes as this might turn out to be quite tricky using stevia. Wish I had more suggestions, but this is it for now. You can always taste for the sweetness as you go. of sugar for example.įor further calculations note that 3 tsp. But you have to follow the instructions on the stevia packet - see how much stevia equals 1 tsp. This doesn't mean it is not possible to do it if you don't mind the stevia aftertaste which erythritol somewhat reduces. I wish I could give you more specific advice but I haven't tried using only pure stevia in this recipe, so I can't tell you exactly what to do. Take that into account and maybe reduce the amount of fat for a bit. Using only pure powdered stevia might change the dry/wet ratio a bit because you will use less sweetener. ![]() Besides, the smaller the cakes, the easier it is to cut them lengthwise. 8" or less, I'd use a cake slicer to make 4 layers. If wider than 9", I'd see no problems in keeping 2 thick layers. This depends on you, but take into consideration the size of baking pans. ![]() You can keep 2 thick layers or cut 2 thick layers in half to make 4. But you don't necessarily have to do the same. Using cherries, I can not call this cake keto-friendly, but to some of the ketonians, a piece could still fit inside your macros.įor the sake of the original cake having 3 sponge cake layers, I've made the same number of layers. The sour taste combines super well with the sweetness of chocolate and cream. Here in Europe we mostly put sour cherries inside. Naturally, I've taken some of the recipes out there and created a low-carb, sugar-free version of Black Forest cake. You see, it is quite basic and straightforward. This liquor is, originally, the special ingredient in the dessert which primarily consists of chocolate sponge cake, whipped cream, and cherries. Its name hasn't derived from there, though but rather from a liquor distilled from cherries. The cake originated in Germany where you can find Black Forest mountain range. ![]()
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