Ablelab - Be your best - Sarah Bernhardt cake

Recipes Home » Dessert » Sarah Bernhardt cake

added by ablelab

Quick facts ( view all )

per 100g

CARBS

7,34g

FAT

40,22g

PROTEIN

9,29g

Allergies:

Milk, Lactose, Nuts, Egg

Review(s)

Tags:

keto, low-carb, meat-free, cake

How many eating?

+ -

Ingredients

View with metric conversion | View with US conversion

Chocolate layer:
6 piece Eggeplomme, rå Egg yolks
4 tbsp Kokosmelk Coconut Milk
5 tsp Vanilla powder
3 tbsp Regia Kakao Original, 260 g Raw cocoa
250 g Smør Butter
50 g Sukrin Gold 500g Monk Fruit / Sukrin Gold
Crust:
3 tsp Bakepulver Baking powder
6 piece Eggehvite, rå Egg whites
100 g Hasselnøtter Hazelnuts
1 tsp Havsalt Salt
300 g Mandler Almonds
2 tsp Vanilla powder
60 g Sukrin Gold 500g Monk Fruit / Sukrin Gold
Topping:
200 g Coop Änglamark 70% mørk sjokolade Dark chocolate (70%)
1 tsp Havsalt Salt
1 tbsp Kokosmelk Coconut milk
10 drop Natreen 125ml Natreen sweetner
2 tsp Vanilla powder
100 g Smør Buttter

Preparation

Translate text

Crust:

Preheat the oven to 175C / 345F.
Separate the eggs. NOTE: Make sure that there is no yolk in the egg white, otherwise whipping the whites will be difficult.
Grind the nuts. Make sure that they are not finely ground.
Mix the nuts together with the baking powder, salt and vanilla powder.
Whisk the egg whites in a bowl and add Monk Fruit or Sukrin Gold little by little until you have a stiff meringue.
Then carefully mix the nuts together with the meringue with a spatula.
Place a baking sheet in a long pan and spread the dough with the spatula.
Then bake for 20-25 minutes, then put it on a wire rack and let it cool completely.

Chocolate Cream Layer:

Make sure the butter is soft and mix it together in a food processor with Monk Fruit or Sukrin Gold until creamy.
Then add the egg yolks and stir well.
Then mix in cocoa, coconut milk and vanilla powder. Taste so you to find the sweetness you like.
Finally, spread the cream over the crust (which must have cooled!).
And then set the crust to cool, preferably for a couple of hours.

TIP:
We got a tip from a reader about making syrup from the sweeteners. Do this before mixing it with the butter. By doing this you avoid the slightly grainy feeling from the sweetener when you eat the cake.

Topping:

Melt butter and chocolate in a water bath. Make sure that the water does not get too hot and that the chocolate just melts.
When the butter and chocolate has melted, mix it together.
Add the other ingredients (vanilla powder, Natreen, salt and coconut milk) and mix together.
Then allow it to cool before spreading it gently over the chocolate cream.
Finish by cooling the whole cake again until the topping is solid.
When done, you can cut it into pieces.

This cake can be frozen and it tastes great cold as well. It gives it a bit more to chew on :)

Comments

1 Comment | baonq1 and 1 other like this.

Steinar Larsen · 02.04.2017

Etter å ha lagd denne for andre gang nå så er mine personlige anbefalinger at man: 1) Ikke nødvendig å lage med mer nøtter om man ikke skal bake flere kaker. Jeg slumsa litt nå sist og fikk en tykkere bunn. Konklusjon: Mindre bunn og mer sjokolade smaker
... more

1 vote up