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Recipe Details:
This gorgeous sweet delight is designed to impress. And you don’t have to be a pastry chef to make this diabetes-friendly cake for your company and yourself to enjoy.
Ingredients:
Almond flour – 2/3 cup (plus a bit extra flour to dust the baking pans)
Step 1 Grease two round 8” wide and 2-3” deep cake pans with oil, then line the bases and sides of the pans with baking paper. After that, grease the baking paper and dust it with extra almond flour. Step 2 Beat the eggs and xylitol with an electric mixer until thick, glossy and pale, then add 1 table spoon of vanilla bean paste and beat until mixed well. Step 3 Sift together the almond flour and baking powder. Gradually fold the flour mixture into the egg and xylitol mixture, in 3 batches, using a large metal spoon, alternating with the shredded coconut, until just mixed. Step 4 Preheat oven to 350 F. Evenly divide the mixture between the two prepared cake pans and bake until the cakes are pale golden (about 20 minutes). Transfer the cake pans to wire racks and allow the cake layers to cool completely in the cake pans. Step 5 Beat the cream and remaining vanilla bean paste with an electric beater until firm peaks form and then gently fold in the Greek yogurt. Step 6 Remove the cake layers from the pans. Place the first cake layer on a serving plate and spread with half the cream mixture. Step 7 Spoon half the passionfruit pulp and spread it over the cream. Cover with the second cake layer and the remaining cream mixture. Decorate the cake with the strawberries, blueberries, and blackberries and after that spoon the second half of the passion fruit pulp and drizzle the cake with it. (Alternatively, you can place one half of the passion fruit in the center of the cake.) Serve and enjoy!
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