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Valentine's LCHF cakes

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Valentine's Day is a special day. At least for me. Not because it's Valentine's Day, but because it's my birthday. And every year I bake a birthday cake that is at least a little bit about Valentine's Day. So with hearts and with the colour red. And this year it's like that too. For a few years now, my birthday cake has been sugar-free and flour-free, in the LCHF version. This year I started baking the cake a little earlier because I wanted to try a new recipe. The cakes were a success and I will probably repeat the recipe for my birthday or Valentine's Day.

INGREDIENTS for a 26 cm diameter cake (or 8-10 small portion cakes):

Sponge base:

6 eggs
100 g Torras dark chocolate with stevia
65 g Live & love defatted organic Coconut flour
3 tablespoons Live & love Erythritol with stevia
2 teaspoons of cream of tartar (baking powder)
vanilla
Rum (optional)
a couple of tablespoons of sweet cream (optional)

Fruit layer:

500 g strawberries (I used frozen)
3 tablespoons Live & love Erytrhitol with stevia
1x gelatine fix
handful of fresh strawberries

Cream:

300 g sweet cream
300 g mascarpone
3 tablespoons Live & love Erytrhitol with stevia
vanilla

Decoration:

Drained strawberry juice
2 tbsp gelatine fix

First, melt the dark chocolate over a water bath. Separate the egg yolks and egg whites for the sponge layer and whip the egg whites until firm and fluffy. Whisk the egg yolks separately with the erythritol with stevia and add the melted dark chocolate, the defatted coconut flour, the cream of tartar, vanilla and rum, if desired. If classic dark chocolate and plain erythritol are used instead of Torras dark chocolate and erythritol with stevia, the amount of sweetener should be adjusted or increased. If the chocolate mass is extremely dry, add a tablespoon or two of cream. Then stir in the egg whites. Place the sponge cake mixture in a cake tin lined with baking paper. If you are making portion cakes, bake on a larger baking tray and cut out small discs of sponge cake afterwards. Bake at 160 degrees for approx. 15 minutes.

While the sponge cake is baking, prepare the strawberry puree. Place the frozen strawberries in a saucepan, add 1-2 tbsp water and erythritol with stevia and defrost slowly over a low heat. When they are soft, put them in a colander and save the drained juice separately. Using a hand blender, blend the strawberries, warm them and add the gelatine fix (the strawberry puree must NOT boil!). You can also use agar agar or gelatine sheets.

Add 2 tablespoons of gelatine fix to the strained strawberry juice and pour it into the moulds. Refrigerate.

When the sponge cake is baked and cooled, leave it in the cake tin (it can also be lined with acetate foil), place the sliced fresh strawberries on top and pour the strawberry puree over them. Place in a cold place to allow the fruit layer to set a little.

Prepare the cream by whipping the sweet cream, adding the mascarpone and the erythritol with stevia towards the end of the mixing add the erythritol with stevia and the mascarpone and mix until smooth. Make sure that the cream and the mascarpone are at the same temperature (both well chilled). You can also add real vanilla (the content of half of the pod, or the natural vanilla flavouring) to the cream.

Place the cream in a piping bag and pipe it on top of the fruit layer. Garnish with fresh strawberries and strawberry jelly candies made in the praline moulds.

Have a nice Valentine's Day and enjoy!