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Prep Time40 mins
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Cook Time(3x)20 mins
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Serving12
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Ready In60 mins
Low-carb Gluten-free Vanilla Chocolate Cranberry Cake
I baked this cake for my husband’s birthday. His favorite is the Black Forest cake and I wanted to bake this for him considering our Keto eating habits, but in the end, this cake became the most exciting cake of my life.
First of all, because I had to solve it from the ingredients I found at home, as we couldn’t go shopping during the quarantine. Secondly, because I still didn’t feel any flavors or smells, which also made baking difficult. And there’s a third reason why it was exciting to make this cake because I barely had the strength to stand in the kitchen and focus on the task. This also had a consequence because the bag of sweetener slipped out of my hand and half a kg of sweetener tumbled into the already beaten eggs. That’s how it started, but I didn’t give up!
In the Black Forest cake should have been whipped cream and sour cherries. Of course, none of them were at home, but there was also a small box of mascarpone, raw and a jar of cranberry compote. Since the small box of mascarpone wouldn’t have been enough for half the cake, I had to figure out something I could make more cream. Butter seemed like a good solution, he was at home, but it still wouldn’t have been enough. That’s when I remembered the pudding … and although the cornstarch in the pudding is absolutely not keto, this time I didn’t care. I decided that the 43 grams of carbs in it were distributed throughout the cake and was acceptable given the our covid situation. Instead of sour cherry sauce, cranberry sauce was added to the cake.
This is how Black Forest Cake became this tricky but supposedly very delicious Low-carb Gluten-free Vanilla Chocolate Cranberry Cake and a brand new recipe.
My husband didn’t stop eating until the third slice, which suggests it was delicious. Unfortunately, I didn’t feel the taste, but I’ve frozen a slice so I could taste it even when my taste came back, I hope soon! If someone baked this cake, please tell me in a comment how you like this and how it tasted to you?
You can find the recipe for the sponge cake here:
Bake three cake plates as described at Really Chocolate Keto Cake Base Sheet. For the 18 cm / 7″ round cake tin, mix the dough with 2 eggs, or for the 24 cm / 9 1/2″ tin with a minimum of 3, but rather 4 eggs, per sponge cake base (per layer).
Really Chocolate Keto Cake Base Sheet
You can find the recipe for the Keto-friendly Cranberry Sauce here:
My Low-carb, Keto Cranberry Sauce
Ingredients
For a Really Chocolate Keto Sponge Cake Base Sheet, 3 times
For The Cake Cream
Cranberry Sauce
Cranberry Compote
For decorate
Nutrition
1 slice of cake (from 12 slicesof cake)
- Daily Value*
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Calories: 60930.5 %
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Fat: 50.7 g30.7 %
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Total Carbs: 21 g32.4 %
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Fiber: 5.3 g21 %
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Sugar: 7 g17.4 %
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Net Carb: 15.7 g39.4 %
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Protein: 19.7 g26.3 %
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Sodium: 1024 mg44.5 %
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Potassium: 1273 mg36 %
Directions
Bake three cake plates as described here. For the 18 cm round cake tin, mix the dough with 2 eggs, or for the 24 cm tin with a minimum of 3, but rather 4 eggs, per sponge cake base (per layer). https://andreasketoworld.ca/en/recipe/really-chocolate-keto-cake-base-sheet/
Cook pudding from 5% cream (or milk), sweetener and a bag (40 g) of vanilla pudding powder and cool completely. Then add the mascarpone and a few more tablespoons of powdered sweetener to taste and stir very smooth.
Also mix the room temperature butter with the powdered sweetener to taste, then mix the custard cream with the buttercream well. This will be the cake cream.
Spread the fully chilled chocolate sponge cake base with the vanilla cake cream.
Spread the top of the vanilla cream evenly with the cranberry sauce. Then put the next sheet of sponge cake on it, smear it with cake cream and cranberry sauce again.
The third layer of sponge cake is just smeared with cake cream, and decorated with it.
I decorated the top of the cake with this homemade cranberry compote.
You can also sprinkle the top with grated dark chocolate. It looks good not only on the vanilla cream, but the bitter chocolate taste also suits with vanilla. It is better if the cake stands a day in the fridge because the flavors come together better.
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