Schwarzwalder Kirsch cake
- 160 grams of almond flour
- 4 eggs
- 100 grams of monchou
- 70 grams of Greensweet Erythritol
- 2 tsp baking powder
- 1 tsp vanilla aroma
- pinch of salt
- 3 tbsp cocoa powder
For the filling:
- 250 grams of mascarpone
- 150 ml of whipped cream
- 1-2 tbsp Greensweet Sweet to your taste
- 1 jar of cherries
- if desired, add kirsch to taste
- arrowroot powder or 9 grams of Greensweet Jelly Crystal
For the decoration:
- 1 bar of Greensweet Belgian chocolate dark
- 1 bar of Greensweet Belgian chocolate milk
This is how you make this low-carb Schwarzwalder Kirsch cake:
Preheat the oven to 175 degrees.
Mix the butter, monchou, vanilla and greensweet erythritol until smooth.
Mix in the eggs one by one.In a separate container, combine the almond flour, baking powder, salt and cocoa powder.Add this to the butter / monchou mixture and mix it into a smooth batter.
Add extra cocoa or erythritol to taste if necessary.
Bake the cake in a round tin with a diameter of 20 cm in approx. 35 minutes in the preheated oven. Check if the cake is dry by poking the dough with a skewer. If it comes out dry, the cake is good, if it is still moist, then put it in the oven for a little longer
Remove the cake from the tin and let it cool down.Cut the cake into 3 equal slices.
Drain the cherries and cook the liquid until it becomes a syrup.If desired, add kirsch to taste.You can also bind the juice with a few teaspoons of arrowroot powder (first make a paste of the powder with a little water and add to the mixture) or use 9 grams of Greensweet Jelly Crystal.Here you add the cherries so that you get a kind of pie filling, as it were.
Stir the mascarponewith a spoon, but not too long it will become too thin.Beat the whipped cream with Greensweet Sweet.Mix the mascarpone with the whipped cream.
Build the cake as follows:
Drizzle the cherry syrup over the 1st cake layer and sprinkle some of the cherries on top.Spread the thick layer of mascarpone / whipped cream mixture over the cherries.
Place the 2nd slice of cake on top and again a layer of cherries and mascarpone / whipped cream.Set aside a few cherries for the final decoration on top of the cake.
Cover with the last slice of cake.Cover the top with the mascarpone / whipped cream and nice tufts as decoration.
Grate the chocolate bars with a cheese slicer and human milk grater and pure grater together.Sprinkle the shavings over the top and finally the cherries on top