One of our customers, Zsanett sent us this amazing low carb cake recipe that is going to be everyone’s favourite in no time. Low carb recipes have always been popular among dieters and also those who are suffering from Type 2 Diabetes. The word “long” in the cake’s name refers to the cake’s size and shape: this is a longinsh dessert and an all-time favourite in many households. Also, if you want something salty, try these gluten-free vegetable squares.
What you need
For the sponge cake (20-22 slices):
0.5 dl lukewarm water
0.5 dl sunflower or canola oil
17.5 dkg (0.39 lb) Update1 High-Protein Flour Mix
3 g baking powder
3 medium-sized eggs
2 tbsp low fat cocoa powder
1/4 bottlecap of sweetener
For the filling:
- Let’s start with the preparation of the sponge cake. Mix all the ingredients, separate egg yolks and egg whites. Add egg yolks to the mixture and beat the egg whites until stiff. Add egg whites to the mixture also and carefully mix it. Put the batter in a terrine mould and bake until it becomes golden brown (preheated 180°C oven for approx. 20-25 minutes. Keep in mind that the baking time may vary depending on the oven). When the sponge cake cooled completely, cut it into 20-22 slices.
- Now comes the filling part! Prepare the punch pudding with the sweetener and water or coconut milk according to its label. When the pudding cooled completely, add margarine. Then spread the cream onto the sponge cake slices, and stick the slices to each other with the cream.
- Make chocolate glaze by using 50 g low carb cocoa powder, 50 g powdered erythritol and 70 g margarine and spread it onto the cake.