1. Pre-heat oven to 180 Celcius / 350 Fahrenheit. Line 23cm / 9inch baking pan with baking paper. 2. Put Almond Flour, Erythritol and Xanthan Gum in food processor and get it as fine as you can. 3. Put all eggs in a bowl, add the Cream of Tartar and Lemon Juice. Whisk the eggs until ribbon stage, which takes 10 minutes with a mixer at highest setting. 4. Fold the Almond Flour into the eggs in batches. Small lumps of almond flour are ok at the end. 5. Pour into a baking pan and bake for 20 minutes. 6. Let it cool completely in the pan before removing.
Instructions (Raspberry Coulis)
1. (optional) Set 12 raspberries aside for decoration. 2. Soak the gelatine in cold water. 3. Put all the remaining ingredients (raspberries, water, sweetener and lemon juice) in a sauce pan. Bring to a boil, then simmer for 5 minutes. 4. Pour hot sauce into a blender, or use and immersion blender, to get the sauce as smooth as possible. 5. Strain the sauce to remove skin and seeds. 6. Squeeze the gelatine sheet to remove excess water and add to strained coulis. Stir (don’t whisk) to dissolve. 7. Let it cool to room temperature, stirring occasionally to prevent forming of skin.
Instructions (Whipped Cream)
1. Add Whipping Cream, Erythritol and Xanthan Gum to a bowl. 2. Whisk until you have firm peaks forming.
Instructions (Keto Cake)
1. Cut your Almond Flour Genoise into layers, 4 if possible. 2. Spread a little cream on a plate, before adding the bottom layer. 3. Add about 4 tbsp of coulis to the cake, spread with the back of a spoon. 4. Add a spoonful of whipping cream and spread it thinly. The cake and coulis should shine through. 5. Repeat steps 3 & 4 until you add the top. 6. Cover the top and outside with cream. 7. Add the remaining whipped cream to a piping bag. Make a wall of rosettes on top of the cake. 8. (optional) Add 12 rosettes for the placement of the raspberries and add the raspberries on top. 9. Pour the remaining Raspberry Coulis in the middle of the cake. The wall should prevent it running over the sides. 10. (optional) Put the cake in the refrigerator for the Coulis to settle (about 2 hours).
1 Comment
All ingredients are for 12 servings.
Ingredients (Almond Flour Genoise Recipe)
* 6 Large eggs
* 150g / 5.3oz Almond Flour
* 3tbsp Erythritol
* 1tsp Lemon Juice
* ¼tsp Cream of Tartar
* ¼tsp Xanthan Gum
Ingredients (Raspberry Coulis Recipe)
* 250g / 8.8oz Fresh Raspberries
* 120ml / ½cup Water
* 2tbsp Erythritol
* 2tsp Lemon Juice
* 1 Gelatine Sheet
Ingredients (Whipping Cream Recipe)
* 500ml / 2cups Whipping Cream
* 1½tbsp Erythritol
* ¼tsp Xanthan Gum
​
All nutritional information is per serving.
Nutrients (Keto Cake Slice)
* 3.8g Carbs
* 7g Protein
* 24g Fat
* 262 kcal
Nutrients (Almond Flour Genoise Recipe)
* 1.4g Carbs
* 6g Protein
* 9g Fat
* 111 kcal
Nutrients (Raspberry Coulis Recipe)
* 1.2g Carbs
* 0g Protein
* 0g Fat
* 11 kcal
Nutrients (Whipping Cream Recipe)
* 1.2g Carbs
* 1g Protein
* 15g Fat
* 140 kcal
​
Instructions (Almond Flour Genoise)
1. Pre-heat oven to 180 Celcius / 350 Fahrenheit. Line 23cm / 9inch baking pan with baking paper.
2. Put Almond Flour, Erythritol and Xanthan Gum in food processor and get it as fine as you can.
3. Put all eggs in a bowl, add the Cream of Tartar and Lemon Juice. Whisk the eggs until ribbon stage, which takes 10 minutes with a mixer at highest setting.
4. Fold the Almond Flour into the eggs in batches. Small lumps of almond flour are ok at the end.
5. Pour into a baking pan and bake for 20 minutes.
6. Let it cool completely in the pan before removing.
Instructions (Raspberry Coulis)
1. (optional) Set 12 raspberries aside for decoration.
2. Soak the gelatine in cold water.
3. Put all the remaining ingredients (raspberries, water, sweetener and lemon juice) in a sauce pan. Bring to a boil, then simmer for 5 minutes.
4. Pour hot sauce into a blender, or use and immersion blender, to get the sauce as smooth as possible.
5. Strain the sauce to remove skin and seeds.
6. Squeeze the gelatine sheet to remove excess water and add to strained coulis. Stir (don’t whisk) to dissolve.
7. Let it cool to room temperature, stirring occasionally to prevent forming of skin.
Instructions (Whipped Cream)
1. Add Whipping Cream, Erythritol and Xanthan Gum to a bowl.
2. Whisk until you have firm peaks forming.
Instructions (Keto Cake)
1. Cut your Almond Flour Genoise into layers, 4 if possible.
2. Spread a little cream on a plate, before adding the bottom layer.
3. Add about 4 tbsp of coulis to the cake, spread with the back of a spoon.
4. Add a spoonful of whipping cream and spread it thinly. The cake and coulis should shine through.
5. Repeat steps 3 & 4 until you add the top.
6. Cover the top and outside with cream.
7. Add the remaining whipped cream to a piping bag. Make a wall of rosettes on top of the cake.
8. (optional) Add 12 rosettes for the placement of the raspberries and add the raspberries on top.
9. Pour the remaining Raspberry Coulis in the middle of the cake. The wall should prevent it running over the sides.
10. (optional) Put the cake in the refrigerator for the Coulis to settle (about 2 hours).
Enjoy your Keto Cake!