This cake is every bit as good as a bakery cake filled with raspberry reduction and mascarpone cream, then topped off with a bit of keto buttercream!
Ingredients (makes 12 pieces)
For the cakes:
- 3 Eggs
- 7 Whole Egg Yolks
- 1.5 cup Almond Flour
- 3 T Coconut Flour
- 1.5 tsp. Baking Powder
- 1.5 tsp Vanilla Extract
- 1.5 cup Heavy Cream
- 2/3 cup Lakanto Confectioner’s Sweetener
- ¼ tsp Stevia Glycerite
- Pinch of Salt
For the raspberry reduction:
- ¼ cup Water
- 12 ounces Frozen Raspberries
- ⅓ cup Lakanto Confectioner’s Sweetener
- 8 oz Mascarpone
- 2 T Water
- 2 tsp. Gelatin
- 1 cup Heavy Whipping Cream
- 1/4 cup Lakanto Confectioner’s Sweetener
- 2 tsp. Vanilla Extract
- 1 cup Butter (softened)
- 1 cup Lakanto Confectioner’s Sweetener
- Preheat oven to 350. Grease cake pans using Round parchement in the bottom.
- In a bowl whip the Heavy Cream until it forms stiff peaks.
- Add in the eggs, egg yolks, Sweetener, Stevia Glycerie, Almond Flour, Coconut Flour, Baking Powder, and Salt.
- Run the mixer slower 4 times around the bowl, then scrape the sides.
- Run the mixer again slowly until all the ingredients are fully incorporated. Do not overmix.
- Pour the batter into the 3 prepared pans, and tap down gently to release any air bubbles. Bake for 20-25 minutes, until set in the center.
- Let sit in the pans for about 5 minutes, or until the sides pull away, then flip the pans over onto the counter to release the cakes to cool completely.
- Combine the raspberries, sweetener, and water in a medium saucepan, heat until it reduces enough to coat the back of a spoon. Set aside.
- Place the water in a small bowl. Sprinkle the gelatin over the top and let sit for 5 minutes.
- While the gelatin sits, combine the mascarpone, heavy cream, vanilla, and sweetener in your blender on a low/medium speed.
- After 5 minutes, heat the gelatin in the microwave for 10 seconds until runny and smooth. With your blender still on, drizzle the gelatin into the mascarpone cream until combined.
- Place the completed mascarpone cream into a large pastry bag with a large round tip to ready it for assembling the cake.
- Place all buttercream ingredients into a mixing bowl and whip until thoroughly combined and fluffly.
- Put the icing into a large pastry bag with a large round tip to be ready to assemble.
Set the cake:
- Load your mascarpone cream into a pastry bag with a large round tip, and do the same with your buttercream.
- Spread about 1/2 cup of the raspberry reduction over 2 layers of the cake.
- Pipe a border of mascarpone cream around the first layer over the raspberry reduction, then fill in the center (messy is ok). Use a spoon or spatula to spread the mascarpone cream evenly over the cake and raspberry reduction.
- Stack the second cake (already spread with raspberry reduction) on top and repeat with the mascarpone cream.
- Finish the cake stack with the third (plain) cake.
- Spread 1/2 of the buttercream over the top an sides of the cake, then refrigerate for 4 hours.
- Take the cake out of the fridge and spread the remainder of the buttercream on the top of the cake, leaving the sides “naked.”
Nutritional values (per serving)
540 calories; 49 g fat; 8 g carbohydrates; 11 g protein;