ALMOND CAKE WITH RASPBERRY AND MATCHA CREAM

cake diameter of 20 cm

4 eggs, yolks and whites separated
1/3 cup birch sugar (xylitol)
1 tsp of baking powder
¼ tsp salt
1 cup almond flour
1 tbs juice and grated rind of one lemon

1 tsp vanilla extrtact

a few drops of rose water

4 tablespoons butter

 

1 bar of white chocolate (3.5 oz.)
1 cup of mascarpone

½ cup of raspberry puree

 

1 bar of white chocolate (3.5 oz.)
1 cup of mascarpone

1 tbs matcha

juice of one lime

Some time ago, actually, it was three years ago, I made the cake with white chocolate cream and raspberry sauce and fresh raspberries. Well, was it a hit! Not only was it beautiful but delicious as well. So, I wanted to recreate the cake… but, on the way somehow  changed my decision. I made two different creams: raspberry cream and green matcha cream. And this deviation turned out to be a very good idea, as well.

As you may have noticed, all the cakes I make recently are low carb, made with almond meal or any other nut flour. So low carb, gluten free and sugar free. Having Hashimoto desease and type 2 diabetis, I have to stick to the low carb diet to keep the sugar levels at bay. And I only try to have a  little bit of the dessert just to try the taste. All those desserts go  to my family and friends.

This cake was being made out of almond meal. The cake is very moist, somewhat dense and liiks like a regular sponge cake. The batter was flavored with lemon, vanilla and rose water, my favorite combination recently. What a taste! And the cream, each one is a dream. Yet, if you have problems finding matcha, just double the amount of raspberry cream. This cake is a must!

Cream: 

Raspberry – to the melted chocolate add raspberry mousse and mascarpone. Mix well, transfer into a container and put in the refrigerator to chill.

Matcha – to the melted chocolate add a tablespoon of matcha and lime juice together with mascarpone. Mix well until well combined, transfer into a container and put in the refrigerator to chill.

Sponge cake: Separate the eggs. Whip the egg whites until stiff.  Set aside. Melt he butter. Put it aside to cool down.  Beat the egg yolks with the birch sugar, salt and baking powder until tripled in volume. Add the juice and lemon zest, rose water and vanilla and beat  for a moment longer. The next step is to add to the egg yolks – at a low speed of mixer – the amond flour. Mix the batter very carefully, scraping the sides of the bowl. Add the melted butter and mix well and finally add, in three parts, stiffly whipped egg whites. Pour the batter into a  springform pan of a diameter of 20 cm (8 inches) and bake for 40-45 minutes at  180  degrees C (350 degrees F) or until toothpick inserted into the cake will come out dry. When cake has cooled down, cut it horizontally in half.  Put one part on the serving platter, spread the top with half of the creams, concentrically, alternating raspberry and matcha creams. Cover the bottom with the second part of the cake. Spread  the  top and sides of the cake with the remaining creams, decoratively, so that one is poking from the other. Decorate with frozen raspberries and mint leaves.

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