Chocolate and Vanilla Layer Cake (99% Sugar-Free)
by Lakanto Australia

SOURCE PROTEIN AND FIBRE- 20% LESS CARBS - 89% Less Sugar

INGREDIENTS

Vanilla sponge cake 

• 1 Lakanto Vanilla Cup Cake Mix 300g
• 2 large eggs
• 1 large egg yolk
• 1/2 cup milk (full fat or milk of choice)
• 90g unsalted butter, melted and cooled

Chocolate cake mix

• 1 Lakanto Chocolate Cake Mix 150g
• 1 large egg
• 1 /2 large egg yolk
• 1/2 cup milk (full fat or milk of choice)
• 45g unsalted butter, melted and cooled

• 1/2 cup double cream
• 2 Tbsp Lakanto Icing Powder

Garnish

• 25g Sugar free chocolate (Grated)
  

Method

Vanilla Cake

1. Preheat the oven to 180c. (160c fan forced)

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2. Use a  metal loaf tin or 20cm square approx. baking tray and line with greaseproof paper.

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3. In medium sized bowl whisk the eggs and milk. Melt the butter and then
   whisk the butter into the eggs.

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4. Add the Lakanto Vanilla Cup Cake Mix and whisk until it forms a smooth batter.

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5. Pour the batter into your prepared loaf tin or 20cm square approx. baking tray.

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6. Bake for 15-20 minutes or until cooked. Allow to cool on a wire rack.

Chocolate Cake 

1. Preheat the oven to 180c. (160c fan forced).

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2. Use a  metal loaf tin or 20cm square approx. baking tray and line with greaseproof paper.

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3. In medium sized bowl whisk the eggs and milk. Melt the butter and then
   whisk the butter into the eggs.

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4. Add the Lakanto Chocolate Cake mix and whisk until it forms a smooth batter.

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5. Pour the batter into your prepared loaf tin  or 20cm square approx. baking tray.

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6. Bake for 15-20 minutes or until cooked. Allow to cool on a wire rack.
   
   

To Finish the Cake

once both the cakes have cooled and room temperature you can then if desired cut the vanilla cake in half to make 2 thin layers which will form the sandwich or layered effect when you cut the cake at the end. 

Alternatively you can simply top either one with the whipped cream below then place the other cake on top finish with more whipped cream, slice and serve immediately. 

Whipped cream

1. Whip the cream and Lakanto Icing Powder until it reaches a soft peak, next spread a
   small amount of cream evenly on each layer and stack until you have
   reached the desired cake height.

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2. Then either pipe or spread the remaining cream on top and sprinkle with the
   grated sugar free chocolate.

RSLA0310**

approx. Nutritional Information Per Serve 80g
Energy 1130 kJ (271 Cal) Protein 5.1g Total Fat 19.0g Saturated Fat 11.5g Carbohydrate 18.7g Fibre 2.1g Sugar 0.7g Sodium 171mg