Now made Responsibly Sweet with 72% Less Carbs and 94% Less Sugar
LOW CARB
Prep Time 30 Minutes : Cook Time 30Minutes
Serves 16
Ingredients
- Sponge Cake
- 180g Self-raising Flour
- 1½ tsp Baking Powder
- 180g Unsalted Butter
- 180g Lakanto Bakers Vanilla Syrup
- 3 Large Eggs
- 3 Tbsp Milk
- Cream Filling
- 300ml Double Cream
- ½ Cup Lakanto Icing Powder
- Cocoa Buttercream
- 4 Tbsp Good Quality Cocoa Powder
- 340g Unsalted Butter
- 3 Tbsp Double Cream
- 200g Lakanto Bakers Vanilla Syrup
- 150g Good Quality Strawberry Jam or see our 96% Sugar Free Lakanto Wild Berry Compote Recipe https://blog.lakanto.com.au/recipes/blogs/recipes/wild-berry-compote
- Decorate
- 100g Shredded Coconut,
- To Dust with Lakanto Pure Icing Powder
Method
For the Sponge Cake
- Preheat the oven to 180°C.Grease, line with baking paper, re-grease and flour 3 x 20 cm cake tins.
- Sift the flour and baking powder from a height into a large mixing bowl, to incorporate as much air as possible into the mixture.
- Add all other ingredients to the bowl, and use an electric whisk on medium speed to thoroughly combine.
- Spoon one third of the mixture into each of the prepared cake tins and smooth the surfaces.
- Bake the cakes on the same centre shelf for about 25-30 minutes, until a skewer comes out clean and the surfaces are lightly golden brown loosen the sides of the cakes with a butter knife and tip the cakes out onto wire racks immediately, gently peeling off the baking paper. Leave to cool completely.
For the Cream
- Whisk the Double cream and Lakanto Icing Powder until stiff, keep in the fridge until ready to use.
Cocoa Buttercream
- In a large mixing bowl, use an electric mixer to beat the butter on medium speed for 5-10 minutes, until it looks pale, creamy and well whipped. Stop every minute or so to scrape the butter down the sides of the bowl. Turn the beater to low speed, and gradually add all the remaining ingredients, beating until smooth and creamy.
To Assemble the cake
- Spread half of the buttercream and jam on the first layer of cake..
- Place the middle layer on top, being careful to ensure the cake is lined up evenly.
- Repeat with the remaining cream and jam and place the top cake layer on.
- Spoon the remaining buttercream onto the top surface of the cake, then use a spatula to spread it across and over the sides.
- Sprinkle the shredded coconut all over the cake and then place into the fridge to allow the buttercream to set up.
- When you are ready to eat the cake remove from the fridge 1 hour prior so the sponge and buttercreams can soften up, finally dust with Lakanto Icing powder for extra goodness.
Approx. Nutritional Information Per Serve 80g
Energy 1280kJ (307 Cal) Protein 2.6g Total Fat 28.8g Saturated Fat 19.2g Carbohydrate 6.1g Fibre 1.4g Sugar 1.0g Sodium 157mg
RSLA0291**