This cake is called Snow White in my country. I have no idea if you are familiar with it or not, but it’s one of the sweetest memories of my childhood. Obvious, the name is given by its light colour, and maybe by its finesse too. No idea, but it’s definitely yumm!
- 3 large eggs
- 50 grams almond flour (1.7 oz)
- 2 tbsp coconut flour
- 1/2 tsp lemon extract
- 3 tbsp LC sweetener
- the zest from one lemon
- the juice from 1/4 lemon
- 3 yolks
- 200 ml (7 oz) whipping cream
- 30-50 grams butter (1-1.5 oz)
- 1 tsp xanthan or Konjac powder
In a tall bowl, mix really well (with a hand mixer) the first four ingredients along with 1 spoon of sweetener. Put a parchment paper into your oven tray then pour the batter and level it with a spoon, to measure 2 mm. Leave it in the oven for about 40 minutes, at minimum heat. Check it really often and take it out when the sides start to turn brown.
While our future layers cool, make your creamy cream. Mix the yolks with the Konjac or xanthan, the lemon zest and the lemon juice. Again, use the hand mixer, since the thickening powders tend to be pretentious and refuse to blend in 😀 . In a small non-stick pan, simmer the the whipping cream, along with the rest of the sweetener. Take your yolk mix and, little by little, put hot whipping cream in it, mixing it with a spatula, until you bring them to a higher temperature. Pour the yolks into the remaining whipping cream and put the pan on minimum heat again, stirring continuously. Do not skip this step, or you will obtain a lemon flavored omelet. When the cream starts to thicken, put it away, to cool a bit. When it gets to room temp, mix the butter in the cream. You won’t believe how fluffy and stable your cream will become.
Since this was my first keto layered cake test (God, what a success), I only made one layer, and I cut it in three equal parts. I filled the layers with cream, sprinkled some coconut flakes and a bit of lemon zest et voila!
PS: My sister tasted it (she hates sweets) and stated: OMG, this is so the one from our childhood! Still don’t like it though, too sweet.