How to make
You will need a 7.9″ (20 cm) diameter baking pan.
Preparation:
The yolks and egg whites are separated. The rest of the products are added to the yolks and they are beaten. The mixture becomes dense - it should be.
The egg whites are beaten into a white fluffy mixture. They are then added to the yolk mixture. Stir with a spatula. A fluffy mixture is obtained. Divide the mixture into 2 equal parts, from which you can bake two separate cake layers. Or bake one and then cut it in half.
The baking pan is covered with baking paper. Grease the paper with a little butter. The cake base mixture is poured into the baking pan. Bake in a preheated oven at 360°F (180°C) for about 25 minutes.
Pour each cake base with some almond or other milk.
For the cream, beat the liquid cream with vanilla and sweetener, until a thick cream is obtained. Add the mascarpone and mix well.
Finally, assemble the keto cake by alternating the cake layers and cream. Decorate it to your liking.
