Ok first offffff – I am no cake decorator. So I hope you can do better than me.
Secondly, this cake is AH-MAZING. The first time I tried it, I found it was wayyy to gritty with the almond flour, meaning… I had put TOO much in.
So I tried again and took out some almond flour so that it’d be nice and delicious and without tasting like you were chewing on flavoured cardboard.
I hope you enjoy it as much as I do!
What you’ll need:
In a mixing bowl, whisk together your sour cream, vanilla and brewed coffee.
Add in your sugar substitute, butter and eggs and stir until completely mixed.
Finally whisk in your almond flour and baking powder. Once the batter has been mixed thoroughly, separate it in half by pouring the batter into two 6-inch cake pans. (You can use 7 or 8-inch pans, but the cake will be thinner)
Bake each cake at 350 for roughly 25-30 minutes. Let them cool while you make the frosting.
Using a hand or stand mixer (or by hand with a whisk), whip your cream into stiff peaks.
In a separate bowl, whip up your mascarpone cheese, vanilla, and sugar substitute. Once it’s nice and creamy, fold in your whipped cream.
Place one layer of your cake onto a plate or cake dish. Spoon some of the mascarpone icing onto the top and spread it around to create a nice thick layer. OPTIONAL: sprinkle some cocoa powder on the icing before you add your second layer (I meant to do this but forgot)
Gently place the next cake layer on top. Scoop more of the mascarpone icing onto the cake and spread it around the top and sides. Use a knife or cake decorator to flatten the icing on the top and sides.
Sprinkle with cocoa powder!
Enjoy! This makes roughly 12 slices.
Nutritional Info per slice:
NET CARBS: 2.6