KETO RECIPE/Lemon Lychee Red Fruit Keto Cake

 Lemon Lychee Red Fruit Keto Cake

Fondant, fragrant, light

PREP

20M

COOKING

35M

PERS

6

Lemon Lychee Red Fruit Keto Cake

This lemon lychee crimson berry keto cake is brilliant mild and handy to make. Rather, it falls into the type of muffins that are at the equal time melting, creamy and tasty.

A keto cake

This ability a cake barring sugar and with minimal carbohydrates. It is best for humans on a ketogenic diet. The base is made with eggs and ricotta, the center is aromatic whipped cream and the pinnacle is ketogenic purple berry jam (also sugar free). Everyone who has tasted it, even the most choosy ones, preferred ...

Lychee and pink berries a marriage that works

I desired to check the marriage of these two flavors, lychee now not being a ketogenic fruit due to the fact it is too full of sugar, I opted for simple lychee flavored powder and it truly does the job well. I put half of a teaspoon when I whipped the whipped cream however additionally 1/2 a teaspoon in my boiling jam. In each instances we can odor the subtle aroma of lychee. The crimson fruits combination splendidly with this heady scent and supply it a barely tart contact whilst the lychee rounds off the angles with its suave and candy scent. 

Ingredients for 3pers.

For the base

2 eggs

40g of erythritol

Juice of 1/2 a lemon

Zest of an natural lemon

125 g ricotta 

For the whipped cream

10 cl of liquid cream (small flower)

20 g of erythritol

1/4 teaspoon guar gum

1/4 teaspoon natural lychee flavoring

For the top

  3 tablespoons of red fruit jam

  1/2 teaspoon natural lychee flavoring

Steps

Step 1

Separate the egg whites from the yolks and mix the yolks with erythritol until the mixture turns pale yellow.

STEP2

In addition, beat the egg whites until stiff.

Step 3

Zest a well-washed organic lemon in the egg yolk mixture.

Step 4

Then add the juice of half a lemon

Step 5

Finally, incorporate the pot of ricotta to form a smooth and homogeneous paste.

Step 6

Then pour the whites into the ricotta dough and mix by lifting the dough so as not to crush the whites

Step 7

Butter the bottom of a 20-22 cm springform pan and place a buttered baking paper on it §

I specify the size of the mold because the one I had chosen was a little too large (24 cm) and I would have preferred the base to be slightly thicker

step8

Pour the preparation into the mold and bake for 35 minutes at 170 ° C (Th. 5-6). Leave in the oven off for 30 minutes, take out and let cool completely before proceeding to the next step.

Step 9

Put all the ingredients for the whipped cream together and beat with an electric mixer until you obtain a very dense whipped cream

Step 10

Place the whipped cream on the cake, there I did it hard, but you can make it much nicer with a pastry bag.

Step 11

Then sprinkle the whipped cream with red fruit jam. To do this, I made the keto strawberry jam recipe by replacing the strawberries with red fruits and adding the natural aroma of lychee.

Step 12

Here's what a slice of this lemon lychee red berry keto cake looks like

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