Low Carb Strawberry Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sponge cake base, low carb, in my recipes
- 500 g strawberries
- 420 ml milk or almond milk or soy milk
- 1 packet vanilla pudding powder
- 2 tablespoon xylitol (sugar substitute)
- 2 tablespoon erythritol (sugar substitute) (Xucker light)
- 2 drops stevia or liquid sweetener, possibly a little more
- 1 pack cake icing, red, unsweetened
Print Recipe
Pin Recipe Instructions
- Stretch a cake ring around the sponge cake base. Pour the milk or vegetable milk (can also be mixed) into a saucepan. Mix the pudding powder with 1 tablespoon xylitol and 1 tablespoon erythritol in a shaker and add about 6 tablespoons of the milk from the pot. Shake vigorously to avoid lumps.
- Bring the rest of the milk to the boil and pour in the mixed pudding powder. Stir vigorously with a whisk. Let simmer gently for about 1 minute while stirring. Put the finished pudding on the sponge cake base, distribute it evenly and let it cool for about 20 minutes.
- In the meantime, wash the strawberries and remove the greens. After the cooling time, arrange the strawberries evenly on the pudding. For the icing, stir the powder in a saucepan with the specified amount of water and 1 tablespoon Xucker, 1 tablespoon Xucker light and 2 - 3 drops of stevia with a whisk according to the instructions on the package, season to taste.
- Bring the mixture to a boil and set aside. Depending on the icing, let it cool down a bit or use a spoon to spread it evenly over the strawberries from the middle. Let cool for about half an hour.
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