Thursday, 8 December 2016

Cranberry and Cream Cheese Cake

  • 60g Soy flour, sieved
  • 60g Ground almond
  • 60 g desiccated coconut (unsweetened)
  • 85g butter, softened
  • 200 g erythritol (powdered)
  • 4 eggs, separated
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • 1 tsp vanilla extract

Cranberry and cheese topping:
  • 180 g cream cheese
  • 1 egg yolk
  • 4 tbsp. erythritol
  • 200 g cranberries

  • Place the berries with 2 tbsps. erythritol in the saucepan. Add few tablespoons of water and cook for couple of minutes until cranberries have popped. Set aside to cool down a bit. 
  • Preheat oven to 170C and line baking tin (square20cmx20cm) with baking paper.
  • In medium bowl mix soy flour, ground almond, coconut and baking powder.
  • In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add vanilla, erythritol and mix all together well.
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
  • In a separate bowl, using electric mixer, combine cream cheese, egg yolk and 2 tbsps. of erythritol.
  • Pour the batter into a cake tin and spread the cream cheese on top of it. Gently spread the cranberry sauce on top of it. Bake for about 50 mins. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool and decorate with erythritol (powdered).

Enjoy :)

Nutritional values:

Whole Cake
1 piece (1/16 of the cake)