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What do you need:
For the cake bottom: cake tin 20 cm in diameter
  • 160 grams almond flour
  • 4 eggs
  • 100 grams of monchou
  • 100 grams unsalted butter
  • 70 grams of Greensweet Erythritol
  • 2 tsp baking powder
  • 1 tsp vanilla aroma
  • pinch of salt
  • 3 tbsp cocoa powder

For the filling:

For the decoration:

  • 1 bar of Greensweet Belgian chocolate dark
  • 1 bar Greensweet Belgian chocolate milk

This is how you make this low-carb blackcurrant kirsch cake:

Preheat the oven to 175 degrees.

Mix the butter, monchou, vanilla and greensweet erythritol until smooth.

Mix in the eggs one at a time.In a separate container, mix the almond flour, baking powder, salt and cocoa powder.Add this to the butter/monchou mixture and mix until smooth.

Add extra cocoa or erythritol to taste if needed.

Bake the cake in a round shape of 20 cm in diameter in the preheated oven for about 35 minutes. Check if the cake is dry by pricking the dough with a skewer. If it comes out dry, the cake is good, if it is still moist, put it in the oven a little longer

Remove the cake from the mold and let it cool.Cut the cake into 3 equal slices.

Drain the cherries and boil the liquid until it becomes a syrup.Add kirsch to taste if desired.You can also bind the juice with a few teaspoons of arrowroot powder (first make a paste of the powder with a little bit of water and add to mixture) or use 9 grams of Greensweet Jelly Crystal.You then add the cherries to this so that you get a kind of pie filling, as it were.

Stir the mascarponewith a spoon, but not too long or it will become too thin.Beat the whipping cream with Greensweet Sweet until stiff.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 over it.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.Keep a few cherries aside 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 some nice tufts as decoration.

Grate the chocolate bars with a cheese slicer and the human milk grater and pure grater.Sprinkle the shavings over the top and finally the cherries on top

 

Source/photo: the low-carbohydrate kitchen