Keto gravity cake
by Aurélia - @Keto_Plaisir
For the cake:
- 200 g coconut cream
- 60 g almond flour
- 4 eggs
- 20 g erythritol
- 15 g grated coconut
- 10 g low-fat cocoa
- 1/2 teaspoon baking powder
For the filling:
- 200 g well chilled coconut cream
- 100 g SWEET-SWITCH® Milk Chocolate
- 20 g coconut oil
For the decoration:
- 4 SWEET-SWITCH® Confetti tubes
- 1 box SWEET-SWITCH® Black & White cookies
- 15-20 g SWEET-SWITCH® Milk Chocolate
- A dose of patience
- A touch of calm
Let's get started!
- Beat the egg whites with the erythritol.
- Mix the rest of the ingredients in a blender or an electric mixer.
- Gently add the egg whites to the mixture.
- Pour the mixture into a buttered silicone mould with a diameter of 20cm.
- Bake for 20 minutes at 180° C.
- Leave to cool and cut the cake horizontally in 2 (1).
- Whip up the coconut cream and spread it between the biscuits.
- Use a pastry ring to avoid having a Tower of Pisa.
- Melt the Milk chocolate with the oil and cover the cake with it.
- Leave to set in the fridge for at least 1 hour (the chocolate should set completely).
- Cut the SWEET-SWITCH® Black & White cookies in half with a knife and use them to go around your cake (if they don't fit, use SWEET-SWITCH® Milk chocolate to stick them on)
- Stick a skewer in the middle of the cake and cover with a straw.
- Melt the SWEET-SWITCH® Milk chocolate. It should not be too liquid.
- Start at the bottom of the straw. Put 2 to 3 cm of SWEET-SWITCH® Milk chocolate around the top of the straw and "stick" 4 to 5 SWEET-SWITCH® Confetti on it. Wait for the Milk chocolate to set and then repeat. Continue like this until you reach the elbow of the straw to make sure the confetti doesn't fall off, take your time!
- When you get to the top, glue the confetti tube with a good amount of Milk chocolate, keep it there for 2 to 3 minutes until the Milk chocolate has dried (if not dry after 2 to 3 minutes, there is the real glue option for this part). Cover the elbow of the straw and the entrance of the tube with Confetti.
Tips & tricks
If cutting cake is not your thing, divide the mixture in two and bake 2 biscuits.
You can make the biscuit and filling parts the day before and decorate them on the day of serving.
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