Cranberry White Chocolate Layer Cake

• Vegetarian

• Produce

  • 3 1/2 cups Cranberry, fresh

• Refrigerated

  • 5 Egg whites, large

• Canned Goods

  • 1/3 cup Unflavoured whey protein powder

• Condiments

  • 2 tsp Isomalt fiber syrup

• Baking & Spices

  • 1 melted (and cooled bit 1 1/2 ounces cocoa butter
  • 2 1/2 cups Almond flour
  • 1 tbsp Baking powder
  • 1/3 cup Coconut flour
  • 1/2 tsp Salt
  • 1 1/16 cup Swerve sweetening
  • 1 1/8 cup Swerve sweetening, powdered
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese
  • 3/4 cup Heavy whipping cream
  • 3/4 cup Whipping cream

• Liquids

  • 1 1/4 cup Water

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 1/2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup unflavoured whey protein powder
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup Swerve Sweetener
• 5 large egg whites, room temperature
• 3/4 cup heavy whipping cream, room temperature
• 3/4 cup water
• 1 tsp vanilla extract
• 3 cups fresh cranberries
• 1/2 cup water
• 1/3 cup powdered Swerve Sweetener
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup powdered Swerve Sweetener
• 3/4 cup whipping cream, room temperature
• 1 tsp vanilla extract
• 1 1/2 ounces cocoa butter, melted (and cooled a bit)
• 1/2 cup fresh cranberries
• 2 tsp isomalt fiber syrup
• 1 tbsp Swerve Sweetener

Directions

• Preheat oven to 325F and grease 3 (three) 9-inch or 8-inch round baking pans very well (if you only have two pans, you bake the cake layers in batches.
• In a medium bowl, combine the almond flour, coconut flour, protein powder, baking powder, and salt.
• In a large bowl, beat butter with sweetener until well combined and fluffy. Beat in the egg whites. Add half the almond flour mixture and beat in, scraping down the sides of the bowl and the beaters as needed.
• Beat in the cream, water, and vanilla extract, then beat in the remaining almond flour mixture until well combined. Divide the batter among the prepared pans and spread to the edges. Smooth the tops.
• Bake 20 to 25 minutes, or until edges are just golden and the cake layers are firm to the touch. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely.
• In a large saucepan over medium heat, bring cranberries and water to a boil. Reduce heat and simmer until the berries have all burst and can easily be mashed with a fork, about 10 minutes. Whisk in sweetener.
• Place on cake layer on a serving plate and top with half of the cranberry filling, spreading all the way to the edges. Repeat with a second layer and the remaining filling. Top with the final layer of cake.
• In a large bowl, beat the cream cheese, butter, and sweetener together until well combined. Beat in whipping cream and vanilla until smooth.
• Drizzle with melted cocoa butter and beat in until well combined. Spread frosting over top and sides of cake.
• In a bowl, combine the cranberries and syrup. Sprinkle with sweetener. Place on top of the cake.

Nutrition