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RECIPE
19 INGREDIENTS8 STEPS50min

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!
3-Layer Cake Recipe | SideChef
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!
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.
https://www.thefitmediterranean.com/
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Fulfilled by
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.
https://www.thefitmediterranean.com/
50min
Total Time
$9.02
Cost Per Serving

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 (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 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 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.
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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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