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Doberge Cake with Caramel

Doberge Cake with Caramel

   

Doberge Cake with CaramelDoberge Cake with Caramel


Recipe Details:
This is a diabetes-friendly version of a classic New Orleans doberge cake. – A perfectly delightful treat for a party with family and friends!


Ingredients:
  • Almond flour – 3.5 cup
  • Baking powder – 1 tsp.
  • Salt – 0.5 tsp.
  • Whole milk – 1 cup
  • Vanilla extract – 1 tsp.
  • Large eggs – 3
  • Sweetener – equivalent of 2 cups of granulated sugar
  • Butter (unsalted, softened) – ¾ cup
  • Pecans (toasted and chopped) – 2 cups
  • Butter for Buttercream (unsalted and softened) – 1 cup
  • Stevia for Buttercream – equivalent of 0.25 cup of corn syrup
  • Powdered Sweetener for Buttercream – equivalent of 2 cups of confectioner’s sugar
  • Vanilla extract for Buttercream – 1 tsp.
  • Sweetener for caramel custard filling – equivalent of 1 cup of light brown sugar
  • Potato starch for caramel custard filling – 2 tbsp.
  • Whole milk for caramel custard filling – 2 cups
  • Large eggs for caramel custard filling – 2
  • Butter for caramel custard filling (unsalted) – 2 tsp.
  • Vanilla extract for caramel custard filling – 1 tsp.
  • Almond flour for caramel custard filling – 1.5 tbsp.
  • Salt for caramel custard filling – 0.5 tsp.
  • Sweetener for caramel icing – equivalent of 2 cups of dark brown sugar
  • Heavy whipping cream for caramel icing – ¾ cup
  • Heavy whipping cream for caramel icing – 3 tbsp.
  • Stevia for caramel icing – equivalent of 0.25 cup of corn syrup
  • Butter for caramel icing (unsalted and softened) – 1 cup
  • Powdered Sweetener for caramel icing – equivalent to 2 lbs. of confectioner’s sugar
    Recipe Directions:
    Step 1
    Let’s make the buttercream: Beat butter with a mixer at medium-high speed in a large bowl, until creamy. It can take about 2-3 minutes. Then beat in Stevia until smooth. After that, reduce mixer speed to low and slowly add the powdered sweetener and vanilla extract, beating the until mixed well.
    Step 2
    Now let’s make caramel custard filling: In a medium saucepan, whisk together brown sugar equivalent (sweetener), almond flour, potato starch, and salt. Then add milk, butter, eggs, and vanilla, and whisk until smooth. Cook over medium heat, constantly stirring, until thickened. Remove from heat, and pour into a bowl. Then cover with plastic wrap and put in a fridge for 4 hours.
    Step 3
    Make caramel icing: In a medium saucepan, cook brown sugar equivalent (sweetener) and ¾ cup of heavy cream over medium heat, frequently stirring, until sweetener is dissolved. Remove from heat, and stir in the Stevia equivalent of corn syrup. Then let it stand until cool.
    Now, in a large bowl, beat butter with a mixer at medium speed until creamy. Then add the heavy cream mixture, beating until smooth. Cover and put in a fridge for 20 minutes, then remove from the fridge and beat with a mixer at medium speed for a minute. After that, gradually add confectioners’ sugar equivalent (sweetener), beating until smooth. Then, gradually add the remaining cream, 1 tbsp. at a time, until it reaches a spreadable consistency.
    Step 4
    Now, let’s do the cake! Preheat oven to 350 F. Spray six 8½” disposable aluminum foil pans with baking spray with flour.
    Step 5
    In a large bowl, beat butter and sweetener with a mixer at medium speed until fluffy.
    Step 6
    Add the eggs, one at a time, beating well after adding each egg. Whisk together flour, baking powder, and salt in a medium bowl. Gradually add flour mixture to butter mixture alternately with milk, starting and ending with flour mixture, beating just until combined following each addition. After that, beat in vanilla. Once the batter is ready, divide it among prepared disposable pans.
    Step 7
    Bake, in 2 batches, until a wooden pick inserted in center comes out clean. That may take about 10 minutes. Let the cake layers cool completely in pans. Once they’re cool, remove the cake layers from the pans.
    Step 8
    Place 1 cake layer on a serving plate. Pipe the buttercream around edge of cake. Then spread the caramel custard filling to edge, and top with another cake layer. Repeat with the remaining buttercream, caramel custard filling, and cake layers. Wrap cake in plastic wrap, and put in a fridge overnight.
    Step 9
    Remove plastic wrap from the cake, and spread with the caramel icing. After that, gently press chopped pecans halfway up sides of the cake. Enjoy!


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