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Tempo de preparo:
165
min.
Rendimento
10
porções
Dough ingredients:
- 2 Measuring Spoons of ISOFORT® WPI Taste VANILLA
- An Egg
- 1 teaspoon of 100% cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 150 ml of MCT
- A small beet
- ½ teaspoon white vinegar
- 1 ½ cups of almond flour
- ½ cup of light coconut milk
- 1 teaspoon of lemon juice
White cream ingredients:
- 100g light cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon ghee butter
- Juice of a lemon and zest
- 100g of XILITOL FAMILY®
Coconut whipped cream ingredients:
- 100 ml of cold heavy cream
- 100 ml of iced light coconut milk
- 2 tablespoons of XILITOL FAMILY® (Beat with a Blender)
- 2 Coffee Spoons of Xanthan Gum
Method of preparing the dough:
- Preheat the oven to 175ºC;
- In a bowl, combine almond flour, egg, cocoa powder, baking soda and vanilla until a thick, homogeneous mass is formed;
- Add the MCT, light coconut milk, lemon and vinegar;
- In a blender or centrifuge, beat the beetroot with half a cup of water until it becomes a paste (pass this mixture through a sieve);
- Mix with the other ingredients, grease a 20 cm mold and roll in rice flour;
- Bake for approximately 30 minutes.
How to prepare white cream:
- Bring all ingredients to a mixer until a smooth cream forms, beat for about 15 minutes until all ingredients are incorporated;
- Put it in the refrigerator for 2 hours.
How to prepare white cream:
- Whisk the heavy cream with the light coconut milk and the cream with the mixer for 3 minutes XYLITOL FAMILY®;
- Hit the spot with Xanthan Gum;
- Put to freeze.
Assembly: Cut the cake into layers and fill with the White Cream, garnish with the Coconut Chantily and berries. Enjoy!
Tempo de preparo:
165
min.
Rendimento
165
porções
Tempo de preparo:
165
min.
Rendimento
10
porções
PORTION
PORÇÃO
Energy value
365
kcal
Carbs
18
g
Proteins
7
g
Gorduras totais
30
g
Fibras Alimentares
2
g
Sódio
119
g
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