This recipe is low GI and gluten free, and lactose free if you choose lactose free dairy products.
Time: 2 hours
6 tablespoons tagatesse
2/3 cup (1 ½ dl) milk
3 oz. (90 g) butter
2/3 cup (1 ½ dl) almond flour
2/3 cup (1 ½ dl) coconut flour
2/3 cup (1 ½ dl) sugar free cacao powder
3 teaspoons husk fiber
2 teaspoons baking powder
5 oz. sugar free chocolate sweetened with stevia or tagatesse
3 oz. peanuts
Preheat the oven to 300° F (150° C).
Whisk the eggs and tagatesse fluffy. Stir in milk and melted butter, almond flour, coconut flour and cacao powder. Sprinkle in the husk fiber while you stir, then add and stir in the baking powder, chopped chocolate and peanuts.
Butter three springforms (7 inches or 18 cm in diameter). Divide the batter to the three springforms and bake for 30 minutes.
Caramel cream cheese frosting:
2 oz. (60 g) tagatesse
1 ¼ cup whipping cream
2 tablespoons butter
1 pinch of salt
12,5 oz. (350 g) cream cheese
Warm up the tagatesse in a small pot until it melts and caramelize, but be careful – it must not burn. When the color is light brown add the cream. The caramel will solidify, but stir, let it boil and it will melt again. Let the sauce boil until it thickens a bit, then remove from heat and whisk in the cold butter and salt. Let the caramel cool.
Whisk the cream cheese fluffy. Save three tablespoons of the caramel for later, and pour the rest of the caramel into the cream cheese. Continue to whisk until it is well incorporated. Put the frosting in the fridge.
Remove the cakes from the spring forms. Cut the top of two of them so they are flat and even on top, making them easier to stack on top of each other. Spread 1/3 of the frosting to each cake layer and drizzle one tablespoon caramel on top. Place them on top of each other and decorate with peanuts and caramel.
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