Majestic Low Carb Black Forest Cake
I have noticed that to a certain amount of people making a multi-layered cake is somehow overwhelming. They end up just liking a cake and moving on, never attempting to make one.
Baking this cake is nothing to hold your breath for. Yes, it does take a bit of time and some simple kitchen accessories (a mixer and springform pans for example), but in the end, it is really made of 9 main ingredients (plus some spices). Still, the result is just majestic. The flavors are awesome, shortly put. The chocolate-cherry combination wins most of the hearts. Go for it.
INGREDIENTS :
Sponge cake layers
- 9 large eggs room temperature
- 1 cup erythritol
- 1 cup almond flour
- 1/2 cup cocoa powder
- 4 tbsp. butter melted, room temperature
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
Cream filling
- 3 packets powdered gelatin
- 3.5 cups heavy whipping cream
- 1 tbsp cherry vodka or rum
- 2 oz. powdered erythritol
Cherry filling
- 1 lb. pitted sour cherries
- 3 tbsp. cherry vodka or rum
Chocolate topping
- 2 oz. 90% dark chocolate
INSTRUCTIONS :
Sponge cake layers
- Preheat the oven to 350°F (180°C). If you are going to use the fan, 320°F (160°C) should be enough.
- Line bottoms of two 8" or 9" springform pans with parchment paper.
- Using a stand electric mixer, beat 9 eggs with the whisk attachment for 1 min on high spped. With the mixer on, gradually add 1 cup erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: You will need a huge mixing bowl.
- ..........
- ..............
get full recipes : mysweetketo.com