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RECIPE
19 INGREDIENTS 8 STEPS 50min

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!
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
50min
Total Time
$1.13
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Cake Base

1/4 cup
Almond Flour
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

Crumble

3 Tbsp
Almond Flour
1 Tbsp
Oil
2 Tbsp
Granulated Erythritol
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
179
FAT
12.7 g
PROTEIN
5.9 g
CARBS
12.1 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) , Egg Whites (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
179
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
3.0 g
15%
Trans Fat
0.1 g
--
Cholesterol
52.0 mg
17%
Carbohydrates
12.1 g
4%
Fiber
1.4 g
5%
Sugars
0.6 g
--
Protein
5.9 g
12%
Sodium
119.9 mg
5%
Vitamin D
0.3 µg
2%
Calcium
121.0 mg
9%
Iron
0.7 mg
4%
Potassium
121.1 mg
3%
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