Showstopper Valentine Cake
THM:S, low carb, sugar free, gluten/nut free
Author: Briana Thomas
Serves: 12
Ingredients
Cake:
- 1 cup Briana's Baking Mix
- 1 cup oat fiber (use gluten free if necessary)
- 1 T THM Super Sweet Blend
- 2½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ cup salted butter, soft
- 4 eggs, room temperature
- 1 cup + 2 T water
- ¾ cup egg whites
- 1 T vanilla extract
Filling:
- 4 oz. reduced fat cream cheese
- ¼ cup Greek yogurt (or an additional 2 oz. reduced fat cream cheese)
- 3 T thawed, finely chopped strawberries (about 5 strawberries)
- Dash vanilla
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
Frosting:
- 1½ cups heavy whipping cream
- 2-3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)*
- Dash salt
- Dash vanilla extract
- 4 drops Lorann Royal Raspberry Flavor Oil
- 2 drops red food coloring
- -
- 2 T hot tap water
- 1 tsp. Knox gelatin**
Instructions
- Make the cake. Whisk the dry ingredients together. Beat the butter and eggs together very well. Add the dry ingredients, vanilla, water, and egg whites and mix well. Spread the batter into 2 well-greased 9-inch cake pans. Bake at 350 degrees F for 18-20 minutes or until the tops are nicely puffed up and a toothpick comes out cleanly. Remove the cakes from the oven and let them cool for 5 minutes. Run a knife around the edges of the cakes and gently remove them from the pans, transferring them to a wire rack to cool. Refrigerate overnight.
- The next day, make the filling by beating all the filling ingredients together. Spread one cake layer with the filling and top with the other cake layer. Return the cake to the fridge while you make the frosting.
- For the frosting, add the cream, stevia, salt, vanilla, flavor oil, and food coloring to a mixing bowl.
- Whisk the gelatin into the hot water just until dissolved, then pour it into the cream mixture and start beating it with a hand mixer immediately. Beat until a stiff whipped cream texture is reached. Frost your cake or chill the frosting a bit to firm up a little before using it for piping. For this cake, I iced the outside of the cake with a light crumb coat, then attempted to pipe roses onto the cake. I need some practice on the roses part.
- Refrigerate the cake for at least an hour or two after frosting to let everything firm up nicely. Yields 12 servings.
Notes
*If using a granulated sweetener, powder it before using it in the frosting.
**I recommend using Knox gelatin in this frosting because I've found it to dissolve better than Great Lakes or THM Just Gelatin. If you decide to use one of the latter two, add an extra ¼ tsp. because they're not quite as strong as Knox gelatin.
Don't have my baking mix on hand? You can try substituting THM Baking Blend for my baking mix, but you'll probably need a few extra tablespoons of THM's blend since my mix is drier. (You'll still need to add the oat fiber.)
**I recommend using Knox gelatin in this frosting because I've found it to dissolve better than Great Lakes or THM Just Gelatin. If you decide to use one of the latter two, add an extra ¼ tsp. because they're not quite as strong as Knox gelatin.
Don't have my baking mix on hand? You can try substituting THM Baking Blend for my baking mix, but you'll probably need a few extra tablespoons of THM's blend since my mix is drier. (You'll still need to add the oat fiber.)
Recipe by Briana Thomas at https://www.briana-thomas.com/showstopper-valentine-cake/