Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, keto jelly layered cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Keto jelly layered cake is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Keto jelly layered cake is something that I have loved my entire life.
The simple keto cake recipe can absolutely hold its own against any cake mix or bakery style chocolate cake. I haven't tried making a version. This keto spin on coffee jelly layers gelatin with coffee and cream for the perfect sugar- and dairy-free dessert (or breakfast!).
To begin with this recipe, we have to prepare a few ingredients. You can have keto jelly layered cake using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Keto jelly layered cake:
- Get Chocolate cake
- Prepare 6 medium eggs
- Get 150 g erythritol
- Take 3 tbsp coconut oil
- Make ready 80 g all fiber flour
- Prepare 30 g cocoa
- Get 3 teaspoons baking powder
- Get Vanilla extract
- Prepare Pinch salt
- Take Cheese cream
- Take 200 g butter
- Get 180 g erythritol
- Prepare 200 g ricotta cheese
- Take 200 g cream cheese
- Take Lemon zest
- Get Jelly
- Get Strawberry Heartley Zero Sugar Jelly
And I wouldn't attempt it on a day that I was pressed for time. But the extra love you put into. Crunchy peanut layer topped with delicious sugar-free jelly and extra dark chocolate - these are the best keto peanut butter & jelly cups! These jellies are best stored in the freezer and then removed a little before eating.
Steps to make Keto jelly layered cake:
- For the cake
Preheat the oven at 180°C. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume
- Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture.
Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture.
- Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray
- For the cheese cream
Mix the soft butter with the erythritol and the lemon zest, until it becomes creamy.
- Add the ricotta and the cream cheese and keep mixing on low speed, until the cheese is completely incorporated in the butter mixture.
- Jelly - follow the instructions on the package. The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!
- Assembly and serving
On the chocolate cake, spread the cream cheese and smooth it out.
- Pour the warm jelly and distribute it evenly on the cake.
- Let the cake cool in the fridge at least 3-4 hours before portioning it.
- Leaving it in the fridge overnight would be even better.
If you firm jelly cups that can be stored in the fridge, use gelatin or agar powder. This cake is THE Keto Jaffa Cake. 'Nuff said. There's really no words to describe how oh Assembling the Cake. When the sponge cakes are done baking and are still hot, soak them with the orange Next, lay on the pale sponge cake layer. Coat it with the cool and thickened orange jelly.
So that’s going to wrap it up for this special food keto jelly layered cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
