Easter cake
An Easter cake with pudding and buttercream is a tradition in many families. And rightly so, because the rich cake is a real treat for the palate. In our recipe, we use homemade low-carb pudding and roasted almonds, which saves a lot of sugar.
Bake a buttercream Easter cake without added sugar
In our recipe, we tried to reduce the calories in the cake a little, but we are defenseless against the fat in the butter. But at Easter, we are happy to admit defeat.
Instructions
1. First prepare the low-carb pudding for the pudding cream filling.
2. Preheat the oven to 180 °C top and bottom heat. For the sponge cake, separate the eggs and beat the egg whites with the Xucker Premium, vanilla and salt until stiff.
3. Whisk the egg yolks in another bowl and stir in a little of the stiff egg white. Only now fold the mixture into the beaten egg whites.
4. Separately mix the flour, ground almonds and baking powder and sift it over the egg mixture in portions - carefully fold in the dry mixture each time so that as little air as possible is lost from the beaten egg whites.
5. Then pour the dough into a springform pan lined with baking paper and bake for 30 minutes. After the baking time, let the base cool in the pan for a few minutes.
6. Now turn the base out onto a rack so that any unevenness caused by baking can be evened out. Allow the base to cool completely in the fridge for at least an hour so that it is easier to cut and the buttercream does not curdle.
7. In the meantime, prepare the roasted almonds for the filling.
8. For the pudding cream filling, beat the butter with a hand mixer until it is as fluffy as possible. This will double the volume and the butter will become nice and light.
9. Now stir the pudding again until it is creamy. The smoother it is stirred, the better the buttercream will be. It is important that both ingredients are at the same temperature so that the two ingredients combine. Fold the pudding into the butter a spoonful at a time, stirring constantly. When the buttercream is nice and smooth, chop the roasted almonds and fold in.
10. Now cut the base twice lengthways to create three bases of the same thickness. Spread half of the buttercream on each of the two bases.
11. Stack the cake so that the pudding cream is between the base layers. Place the naked cake in the fridge for about half an hour.
12. In the meantime, prepare the second buttercream. To do this, beat the butter until it is as fluffy as possible and then gradually add the erythritol powder and stir in. Spread it all over the cake and place it back in the fridge.
13. Decorate the Easter cake with flaked almonds before serving.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
