Keto Sponge Cake
- 1.50 cup Cheese (Ricotta)
- 0.50 cup Erythritol
- 2 whole Eggs
- 2 whites Eggs (use the leftover from custurd)
- 150 g Butter (melted)
- 270 g Almond Flour
- 1.50 tsp Baking Powder
- 0.75 tsp Salt
Trifle
- 2 punnet Strawberries (sliced)
- 1 punnet Raspberries
- 0.50 punnet Blueberries
- 2.50 cups Cream (thickened)
Keto Custurd
- 2 cups Cream (thickened)
- 6 yolks Eggs
- 2 tbsp Erythritol
- 2 tsp Vanilla Paste
- 1 pinch Salt
Strawberry Jelly
- 2 tbsp Grass-fed Gelatine
- 200 g Strawberries
- 0.33 cup Water (warm)
Equipment
- Electric Mixer
- Bullet or Blender
- Large Trifle Bowl
Instructions
- 1. Keto Sponge Cake:
- 2. Preheat oven to 160ºC (340ºF). Using an electric mixer, beat the ricotta and erythritol together.
- 3. Add whole eggs, mixing in 1 at a time.
- 4. Add melted butter, almond flour, baking soda and salt and combine well.
- 5. In a separate bowl, whisk egg whites until soft peaks form, then fold lightly through ricotta mix.
- 6. Pour mixture into your desired baking tray size, lined with baking paper, we used 22cm x 22cm baking tin (9" x 9").
- 7. Bake for 35-40mins.
- 8. Keto Custard:
- 9. Add cream, sweetener, vanilla and salt to a small saucepan. Heat over medium heat stirring occasionally until just boiling, then take off the heat.
- 10. Meanwhile whisk together the egg yolks until well combined.
- 11. Slowly pour the hot cream mixture over the egg yolks, whisking continuously.
- 12. Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.
- 13. Remove from the heat and strain to remove the vanilla pod and any lumps.
- 14. Strawberry Jelly (prepare 10 mins before you layer the Trifle):
- 15. Wash, chop and blend up strawberries in a bullet or small blender.
- 16. Whisk together water and gelatin, then add to blender.
- 17. Blend for 1-2 mins and then strain over glass bowl to remove large pips and lumps, let sit for 5 mins while you start assembling the trifle.
- 18. Trifle Assembly:
- 19. Once cake has cooled, chop into smaller rectangular pieces and layer along the bottom of the trifle bowl.
- 20. Pour over jelly once it has started to set already (you may need to refrigerate for 5 minutes).
- 21. Once sponge is completely covered, pour cooled and thickened custard layer over the top and spread until covered completely.
- 22. Cover custard in sliced raspberries and strawberries (1-2 layers of berries).
- 23. Place the trifle in the fridge to start setting, while you whip the cream for the last layer.
- 24. Once cream is whipped, spread a thick layer on top of the berries. Decorate the top of your trifle as you like. We suggest adding blueberries (along with the strawberries and raspberries) for a splash of colour.
- 25. Chill until ready to serve.