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RECIPE
19 INGREDIENTS8 STEPS50MIN

3-Layer Cake

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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!
50MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1

Cake Base

1/4 cup
Almond Flour
1
0.5 oz
Oil
1 oz
Unsweetened Almond Milk
3 Tbsp
Granulated Erythritol
0.5 oz
Orgeat Almond Syrup
1 1/4 tsp
Baking Powder
1 pinch
to taste
Peaches , sliced

Cream

1 cup
Ricotta Cheese
Lactose-Free Ricotta
2 Tbsp
whites only
1/4 cup
Granulated Erythritol
0.5 oz
Orgeat Almond Syrup
1/4 cup

Crumble

3 Tbsp
Almond Flour
1 Tbsp
Oil
2 Tbsp
Granulated Erythritol

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Nutrition Per Serving

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CALORIES
1432
FAT
101.4 g
PROTEIN
47.0 g
CARBS
211.5 g

Author's Notes

Can be stored in a fridge for up to 4 days.

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
For the base whisk Egg (1) and Granulated Erythritol (40 gram), add the Orgeat Almond Syrup (20 gram), Oil (20 gram), Unsweetened Almond Milk (35 gram), and mix until ingredients are well combined. Sift in Almond Flour (30 gram), Buckwheat Flour (25 gram), Salt (1 pinch), and Baking Powder (5 gram).
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 (250 gram), Egg (30 gram), Granulated Erythritol (50 gram), Orgeat Almond Syrup (20 gram), and Corn Starch (30 gram) in a bowl.
Step 5
Next, using your hands or a fork, mix together the Buckwheat Flour (25 gram), Almond Flour (25 gram), Oil (20 milliliter), and Granulated Erythritol (25 gram) for the crumble.
Step 6
Once the base is ready, cover it with the ricotta cream, add the Peach (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.

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Nutrition Per Serving
Calories
1432
% Daily Value*
Fat
101.4 g
130%
Saturated Fat
23.7 g
118%
Trans Fat
1.0 g
--
Cholesterol
416.4 mg
139%
Carbohydrates
211.5 g
77%
Fiber
11.0 g
39%
Sugars
4.5 g
--
Protein
47.0 g
94%
Sodium
959.5 mg
42%
Vitamin D
2.4 µg
12%
Calcium
968.1 mg
74%
Iron
6.0 mg
33%
Potassium
968.5 mg
21%
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