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Recipe Details:
This cake is surprising easy to make, but the biggest surprise will be for your guests when they learn that the cake is diabetes-friendly. Try this recipe and treat your guests to a delicious dessert!
Ingredients:
Wholesome Yum Blanched Almond Flour – 3 cups
Wholesome Yum Coconut Flour – 0.5 cup
Baking powder – 1.5 tbsp.
Large chicken eggs – 8
Fat-free sour cream for the cake – 1/3 cup
Besti Erythritol for the cake – 1¼ cup
Butter (unsalted, softened) – ¾ cup
Strawberries for the cake (thinly sliced) – 1.5 cup
Step 1 In a large bowl, combine the Erythritol and butter and beat together with a hand until the mixture gets slightly fluffy and light in color. Step 2 Beat into the Erythritol and butter mixture the eggs (one at a time), then the sour cream, lemon juice, and lemon zest. Step 3 Beat into the mixture the almond flour, coconut flour, baking powder, and salt. Step 4 Cover two 9” springform pans with baking paper. Preheat oven to 350 F. Step 5 Transfer the ready batter to the springform pans and smooth the top of the batter with a spatula. The cake layers are ready for baking. Step 6 Bake the cake layers until the top is golden and an inserted toothpick comes out clean. That will take about 25 minutes. Then let the cake layers cool separately to room temperature. Step 7 Now it’s time to prepare the frosting. Puree the strawberries you prepared for the frosting in a blender and add 1¼ cup of Erythritol, 2/3 cup of sour cream, and 1¼ tbsp. of lemon juice. Mix in the blender again until smooth. Step 8 In a large bowl, beat the heavy cream with a hand mixer until very stiff peaks are formed. Step 9 Slowly fold in the strawberry mixture, 0.25 to 0.5 cup at a time. Make sure not to break down the whipped cream. Step 10 Frost the bottom cake layer first. Place the sliced strawberries that you prepared for the cake over the frosting, then top with the second cake layer. Frost the top and sides of the cake and then put in a fridge for at least 1.5 hours. Then serve and enjoy!
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