Monday, February 1, 2010
Sugar Free Layer Cake
Almond flour 1/2 cup
Mix ground almonds with egg yolks. Add the lemon juice and finely grated zest, plus sweetener and vanilla.
Whisk egg whites in a very clean large metal bowl until very stiff, then fold into the almond/yolk mix. Pour into a large shallow baking tin that has been lined with buttered baking parchment. Bake at 350 degrees for 15 minutes or so, until the sponge is firm and golden.
1/4 cup cocoa
Beat the egg yolks and cocoa together in another bowl.
Add warm water a little at a time to this mix and keep beating well to keep the mixture smooth and lump free. The mix needs to be just 'loose' enough so that the egg whites can be incorporated easily without breaking down the foam. But not too sloppy and liquid. Try lifting some of the mix up on your wooden spoon.. it should drop off in dollops, but not in a liquid stream. It's like a thick batter. You can add vanilla and sweetener (or even cinnamon or coffee or orange zest) at this point.
Whisk egg whites until you can make little mountains that hold themselves up and don't collapse.
With a metal spoon very carefully and lightly fold the whisked egg white a little at a time into the cocoa/egg yolk mix. You should end up with a nice foamy mix.
As soon as the egg whites are folded pour onto parchment paper on pan and put in oven.
Bake at 350 degrees for 15 minutes.
Whip up some heavy cream with sweetener, then layer between chocolate and vanilla layers. Voila!
Review: This looked amazing but really tasted just so-so. I have a hard time getting anything with chocolate to taste good with artifical sweeteners. It requires a huge amount of sweetener to overcome the bitter taste. But it's pretty.