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SideChef
Recipes
3-Layer Cake
Recipe

19 INGREDIENTS • 8 STEPS • 50MINS

3-Layer Cake

3 layers of pure heaven in this super soft and fragrant cake. The center layer is a cream made with lactose-free ricotta, Erythritol sugar, a bit of almond syrup, and slices of fresh peach. To top it all off is a crispy crumble!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
3 layers of pure heaven in this super soft and fragrant cake. The center layer is a cream made with lactose-free ricotta, Erythritol sugar, a bit of almond syrup, and slices of fresh peach. To top it all off is a crispy crumble!
50MINS
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
8
US / Metric
Cake Base
Almond Flour
1/4 cup
Almond Flour
Egg
1
Oil
0.5 oz
Oil
Unsweetened Almond Milk
1 oz
Unsweetened Almond Milk
Granulated Erythritol
3 Tbsp
Granulated Erythritol
Orgeat Almond Syrup
0.5 oz
Orgeat Almond Syrup
Baking Powder
1 1/4 tsp
Baking Powder
Salt
1 pinch
Peach
to taste
Peaches, sliced
Cream
Ricotta Cheese
1 cup
Ricotta Cheese
Lactose-Free Ricotta
Egg
2 Tbsp
Eggs
whites only
Granulated Erythritol
1/4 cup
Granulated Erythritol
Orgeat Almond Syrup
0.5 oz
Orgeat Almond Syrup
Corn Starch
1/4 cup
Crumble
Almond Flour
3 Tbsp
Almond Flour
Oil
1 Tbsp
Oil
Granulated Erythritol
2 Tbsp
Granulated Erythritol
Nutrition Per Serving
VIEW ALL
Calories
179
Fat
12.7 g
Protein
5.9 g
Carbs
12.1 g
Add to plan
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3-Layer Cake
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Author's Notes

Can be stored in a fridge for up to 4 days.
Cooking InstructionsHide images
step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
For the base whisk Egg (1) and Granulated Erythritol (3 Tbsp), add the Orgeat Almond Syrup (0.5 oz), Oil (0.5 oz), Unsweetened Almond Milk (1 oz), and mix until ingredients are well combined. Sift in Almond Flour (1/4 cup), Buckwheat Flour (3 Tbsp), Salt (1 pinch), and Baking Powder (1 1/4 tsp).
step 2 For the base whisk Egg (1) and Granulated Erythritol (3 Tbsp), add the Orgeat Almond Syrup (0.5 oz), Oil (0.5 oz), Unsweetened Almond Milk (1 oz), and mix until ingredients are well combined. Sift in Almond Flour (1/4 cup), Buckwheat Flour (3 Tbsp), Salt (1 pinch), and Baking Powder (1 1/4 tsp).
step 3
Pour the batter into a springform cake pan of 18-centimeters, lined with parchment paper. Bake in a preheated oven at 350 degrees F (180 degrees C) for 12 minutes.
step 3 Pour the batter into a springform cake pan of 18-centimeters, lined with parchment paper. Bake in a preheated oven at 350 degrees F (180 degrees C) for 12 minutes.
step 4
Meanwhile, prepare the cream by whisking the Ricotta Cheese (1 cup), Eggs (2 Tbsp), Granulated Erythritol (1/4 cup), Orgeat Almond Syrup (0.5 oz), and Corn Starch (1/4 cup) in a bowl.
step 4 Meanwhile, prepare the cream by whisking the Ricotta Cheese (1 cup), Eggs (2 Tbsp), Granulated Erythritol (1/4 cup), Orgeat Almond Syrup (0.5 oz), and Corn Starch (1/4 cup) in a bowl.
step 5
Next, using your hands or a fork, mix together the Buckwheat Flour (3 Tbsp), Almond Flour (3 Tbsp), Oil (1 Tbsp), and Granulated Erythritol (2 Tbsp) for the crumble.
step 5 Next, using your hands or a fork, mix together the Buckwheat Flour (3 Tbsp), Almond Flour (3 Tbsp), Oil (1 Tbsp), and Granulated Erythritol (2 Tbsp) for the crumble.
step 6
Once the base is ready, cover it with the ricotta cream, add the Peaches (to taste), next cover with the crumble.
step 6 Once the base is ready, cover it with the ricotta cream, add the Peaches (to taste), next cover with the crumble.
step 7
Bake at 350 degrees F (180 degrees C) for about 20 minutes.
step 8
Let the cake cool down completely before slicing it up.
step 8 Let the cake cool down completely before slicing it up.
Tags
Gluten-Free
Shellfish-Free
Vegetarian
Dessert
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