Blogmas #13: Let’s Bake a Cake!

Sometimes I get this kind of unavoidable desire to bake a cake. I just feel like I really have to bake something, otherwise I will be restless for the entire day. Yesterday was one of such days. On top of that I had a raging headache that just wouldn’t go away, no matter how much paracetamol I consumed. Luckily I saw a photo of a beautiful, gorgeous cake on Facebook (and later on Instagram) and contacted the owner, Eva. She very kindly sent me the recipe for it so if you want to know how I baked my version of it, click on the “Continue reading” link. 😉

Doesn’t it look gorgeous?

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Peanut Butter LCHF Cake

Base:
4 eggs
2 heaping TBSP ground hazelnuts
2 TBSP raw cocoa
3 TBSP Sukrin Gold

Separate the eggs. Mix the yolks with Sukrin. Beat the egg whites until fluffy. Fold in the yolk mixture and add the other ingredients. Gently mix and bake in a 20 cm springform pan at 150 C for 15 minutes. That is if you can fit everything in the pan without taking up half the space. Get some more pans. Once baked, let the base cool down and soak it with some milk.

Cream #1:
200 g mascarpone
200 g zero-fat cottage cheese
3 TBSP peanut butter
3 TBSP Sukrin Gold

Mix everything. You can do it by hand if you feel adventurous (and want big guns), otherwise grab a mixer and mix the ingredients up!

Cream #2:
200 g mascarpone
1 dl water
60 g Myprotein micellar casein (unflavoured)
10 drops Myprotein Flavdrops (stevia – strawberry)
4 TBSP Sukrin Gold
2 TSP lemon juice
1 TSP vanilla sugar

Follow the notes for cream #1. Your arm will be sore by this point so the mixture will feel hard to mix, even though it’s a bit lighter and thinner.

Realise you’ve made too much cream and try to figure out how to put everything in the springform pan. Grab those additional springform pans and smear the remaining cream on that hazelnutty base. Once you return to your biggest portion of the hazelnutty base, put cream #1 on it and spread it nice and even, then put cream #2 on top of it. Stare in awe and admire the compact qualities of it all.

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Top it off with your favourite topping (or whatever comes in handy, such as white chocolate flakes), put in the fridge, and wait. WAIT. Let the cream #1 and #2 settle, then cut a biiiig slice and eat it. Then check out Eva’s Instagram profile to see what she’s up to.

I hope you enjoyed this recipe, and, although my baking (and photographing) skills lack a certain je ne sais quoi, you have found some new baking inspiration that you can indulge in guilt-free. How awesome is that?

Oh, and that headache? It was gone! 🙂

Thank you for your comment! I can't wait to hear your thoughts. :)