Prep time: 8 hours
Cook time: 20 mins
Total time: 8 hours 20 mins
Special Occasion Keto Raspberry Layer Cake: Filled with raspberry discount and mascarpone cream, then crowned off with a bit of keto buttercream, this cake is each bit as true as a bakery cake. You can take it to a unique occasion, and its exact sufficient that nobody will comprehend it’s keto!
Ingredients
- For the desserts:
- 1.5 cup Heavy Cream
- 3 Eggs
- 7 Whole Egg Yolks
- 1.Five tsp Vanilla Extract
- ⅔ cup Lakanto Confectioner’s Sweetener
- ¼ tsp Stevia Glycerite
- 1.Five cup Almond Flour
- three T Coconut Flour
- 1.5 tsp. Baking Powder
- Pinch of Salt
- For the Raspberry Reduction
- 12 oz Frozen Raspberries
- ⅓ cup Lakanto Confectioner’s Sweetener
- ¼ cup Water
- For The Mascarpone Cream:
- 8 oz.Mascarpone
- 1 cup Heavy Whipping Cream
- ¼ cup Lakanto Confectioner's Sweetener
- 2 T Water
- 2 tsp. Gelatin
- For The Vanilla Buttercream
- 1 cup Butter, softened
- 1 cup Lakanto Confectioner's Sweetener
- 2 tsp. Vanilla Extract
Instructions
To Make The Cakes:
- Preheat oven to 350. Grease 3, 8 or nine-inch cake pans (using Round parchement within the bottom, if preferred)
- In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
- Add within the eggs, egg yolks, Sweetener, Stevia Glycerie, Almond Flour, Coconut Flour, Baking Powder, and Salt.
- Run the mixer slower 4 instances around the bowl, then scrape the sides.
- Run the mixer again slowly till all the ingredients are fully integrated. Do now not overmix.
- Pour the batter into the three organized pans, and faucet down gently to launch any air bubbles. Bake for 20-25 mins, till set in the middle.
- Let take a seat in the pans for about 5 minutes, or until the sides shy away, then flip the pans over onto the counter to release the cakes to chill absolutely.
- To make the raspberry discount:
- Combine the raspberries, sweetener, and water in a medium saucepan, warmness until it reduces sufficient to coat the back of a spoon. Set apart.
To make the Mascarpone Cream:
- Place the water in a small bowl. Sprinkle the gelatin over the top and permit sit down for five mins.
- While the gelatin sits, combine the mascarpone, heavy cream, vanilla, and sweetener to your blender on a low/medium pace. (I have this blender and LOVE it).
- After 5 mins, warmth the gelatin within the microwave for 10 seconds till runny and clean. With your blender nevertheless on, drizzle the gelatin into the mascarpone cream until blended.
- Place the finished mascarpone cream right into a big pastry bag with a huge round tip to geared up it for assembling the cake.
To Make the Buttercream:
- Place all buttercream elements right into a blending bowl and whip till very well mixed and fluffly.
- Put the icing into a huge pastry bag with a huge round tip to be equipped to gather.
To Assemble the Cake:
- Load your mascarpone cream into a pastry bag with a huge round tip, and do the identical along with your buttercream.
- Spread about ½ cup of the Raspberry Reduction over 2 layers of the cake.
- Pipe a border of mascarpone cream around the first layer over the raspberry discount, then fill within the middle (messy is adequate). Use a spoon or spatula to unfold the mascarpone cream flippantly over the cake and raspberry discount.
- Stack the second one cake (already unfold with raspberry discount) on top and repeat with the mascarpone cream.
- Finish the cake stack with the third (simple) cake.
- Spread ½ of the buttercream over the pinnacle an facets of the cake (it's ok if raspberry discount smears into the icing - it seems quite for my part), then refrigerate for four hours.
- Take the cake out of the fridge and spread the the rest of the buttercream at the top of the cake, leaving the edges "naked."