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Buttercream Cake
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Serving Size: 8
3 oz butter
2 eggs
3 tbl ground almonds
2 tbl gluten, wheat flour
3 tbl soy protein isolate
1/2 tsp baking powder
1-1/2 cups water
1 cup heavy cream
1 tsp guar gum
1 tsp vanilla extract
1 tbl cocoa powder
1/4 cup Splenda, or to taste
1 lb butter, firm, 500g
Make a dough from butter, egg, ground almonds, gluten flour, protein powder and baking powder. Put in a 12"- 300 mm cake form and bake for about 15 minutes. Chill the cake. Cut lengthwise in 2 pieces.
Mix water, cream, guar gum, vanilla flavour, cocoa powder and sweetener and cook. The cream must be like a pudding. When it is too smooth, add more guar gum. chill the cream, until hand-warm and add the butter. Mix in a food processor. Fill the cake pieces with the buttercream. For mocha taste add instant coffee.
Per Serving: 639 Calories
69 Fat Grams
2 Carbs
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