Step 1Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the butter from the fridge and bring to room temperature.
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Step 1Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the butter from the fridge and bring to room temperature.
Step 2Cream butter and Swerve until light and fluffy. Add the eggs, cream, salt and vanilla and beat slowly to combine. The mixture will look like it’s all wrong and curdled, but don’t panic it’ll come right.
Step 3In a bowl, combine flours, baking powder and xanthan gum and whisk to remove lumps. Add the flour mixture to the mixing bowl and beat until it forms a batter.
Step 4Divide into four bowls and add colouring of choice, ranging from a very pale tint to a strong pink. I have a set of two loose bottomed sandwich cake pans, measuring 20 cm x 5 cm (7.9" x 2"), which are used for layer cakes. I used these tins in two batches.
Step 5Spoon your cake batters into your tin(s) and bake for 15-20 minutes. The length of time will depend on your cake tin, so check it regularly.
Step 6Remove cakes and place on a rack to cool completely and then bake your next batch.
Step 7To make the filling, whip your cream, adding sweetener. Crumble the freeze-dried raspberries.
Step 8To make the frosting, whip the butter, cream cheese and sweetener until light and fluffy. Divide the frosting in half, tint one half pale pink and leave the other half white. Set aside.
Step 9Trim the domed tops off the cakes and start with the darkest layer on the bottom.
Step 10Top with whipped cream and a sprinkle of raspberries and then the next layer of cake. Continue until you reach the palest pink cake on top. You can optionally leave some raspberries for decorating.
Step 11Invert this cake so that the bottom becomes the flat, even top.
Step 12Using an offset spatula, knife or spoon, gently apply the white frosting over the joins in the cake and then sit it in the fridge for 10 minutes to firm it a little.
Step 13Gently apply the white frosting all over the cake, leaving it a little rustic if that’s what you like.
Step 14Once that’s done, apply the pink frosting starting with a solid coverage at the bottom of the cake and finishing with a small amount at the 1/3 mark of the cake. Swirl these icings together with your spatula until you reach the desired effect. Refrigerate to set.
Step 15Decorate with fresh flowers directly before serving.
Step 16Store in the refrigerator for up to 5 days.