There’s only a few things I’ve ever named “the best” and this Tiramisu cake is one of them for good reason. Two layers of vanilla sponge cakes soaked in spiked coffee, frosted with a light and fluffy mascarpone cream and topped with a generous dusting of cocoa powder. There are no raw eggs in the frosting and is therefore safe to eat. The best thing is that you can eat them even if you're on a low-carb, keto, or gluten-free diet. You will love it!
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
Full Recipe
45g bamboo baking flour (36g bamboo fiber and 9g powdered whole psyllium husk),
65g sweetener (stevia erythritol)
pinch salt
1 tsp baking powder
9 large eggs
1 tsp vanilla extract
450g mascarpone cheese
250g heavy whipping cream
2tsp vanilla extract
75g powdered sweetener (stevia erythritol)
200g strong coffee + sweetener
cocoa powder
Steps
n a mixing bowl, measure all your dry ingredients:
45g of bamboo baking flour (36g of bamboo fiber and 9g of powdered whole psyllium husk),
65g of sweetener (stevia erythritol)
a pinch of salt,
1 tsp of baking powder.
Separate 9 large eggs.
If any yolk does get into the white, do not use it, save it in the refrigerator for another time.
Beat the egg whites until it’s super thick and fluffy and holds stiff peaks.
Mix the egg yolks with 1 tsp of vanilla extract.
At this stage, the tips of the whites will stand straight up when the beaters are lifted.
Add the egg yolks and vanilla and beat at medium-low speed until it’s combined.
Sift in the dry ingredients and beat at medium-low speed, just until the flour is mixed in.
Use a rubber spatula to fold the mixture a couple of times.
Pour the half of the batter into the 9” round pan and spread it.
You will need two layers for this cake, bake them individually.
Bake the batter in preheated oven at 360F for 25 minutes.
Put the hot cake onto a cooling rack and after 5 minutes remove the parchment paper.
Make the mascarpone cream:
Beat together 450g of cold mascarpone with 75g of powdered sweetener (stevia erythritol) at low-medium speed until it’s completely smooth.
Add 2 tsp of vanilla extract and 250g of cold heavy whipping cream in 3 increments, mixing well between each addition.
Scraping the edge of the bowl halfway through.
Then turn the mixer up to full speed for 1-2 more minutes and it should stiffen up.
Refrigerate until ready to use.
While the second cake is cooling down,
make 200g of coffee soak by dissolving sweetener in the hot coffee (it's best to make expresso, strong coffee).
Place first cake layer on a cake stand and use a fork to make holes in it,
then spoon the half of the coffee mixture over the first layer.
Cover the top with half of the mascarpone cream.
Top with the second layer, make holes in it and spoon the remaining coffee over it.
Spread the remaining mascarpone cream all over the top and sides.
Then top generously with cocoa powder.
Refrigerate uncovered cake for at least 3-4 hours to set, before serving.
*SUBSCRIBE*
to my RU-vid channel for more videos and click the bell so you will not miss any of my videos:
/ @bamboolovechannel
#keto #bamboofiber #lowcarb #recipe #baking #delicious #easyrecipe #flavorful #ketorecipes #tiramisu #ketocake
4 сен 2024
