The nutritional values above are per serving, calculated for 8 servings. The nutritional values provided for each dish are only indicative. Since the nutritional values can vary greatly depending on the brand/product you use, this can have a significant impact on the overall nutritional value of a complete dish. Also, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Cake Trifle
Cake can be used in so many different ways. You can, of course, eat it as slices, but you can also make some really delicious other dishes with it. Take, for example, this cake trifle, a perfect combination of both flavors and textures.
Whoever invented the concept of a cake trifle is truly a genius! What a delightful treat!
And with this recipe, you can enjoy it completely guilt-free. 😋
Ingredients
For 8 servings
For the cake
- 100 grams almond flour
- 105 grams erythritol granulated
- ½ tsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- 60 grams butter (at room temperature)
- 130 grams Greek yogurt
- 2 eggs (size M)
- Zest of ½ lemon
- A little extra butter (for greasing the pan)
For the whipped cream
- 300 ml liquid, unsweetened whipped cream
- 25 grams erythritol powdered sugar
- 35 grams fresh raspberries
For garnish
- 30 grams (ketoproof) chocolate (grated)
Instructions
Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and line a 19 cm (7.5-inch) springform pan with parchment paper. Grease the edges with a little butter.
Start with baking the cake
In a bowl, mix all the dry ingredients for the cake together. In a tall measuring cup, using an electric mixer, mix all the wet ingredients together. Add the dry ingredients to the wet ingredients and mix well.
Spread the batter in the cake pan and place it in the middle of the oven for 30 minutes or until the cake is golden brown. Remove the cake from the oven and let it cool completely. Once the cake has cooled, remove it from the pan and crumble it.
The creamy whipped cream
Put the whipped cream and erythritol in a tall measuring cup and beat with an electric mixer until stiff peaks form. When the whipped cream is almost at the desired stiffness, add the fresh raspberries. Continue to mix (with the electric mixer) until the whipped cream reaches the desired stiffness, and the raspberries are well pureed into it (some raspberry pieces may remain).
Time to build the trifle
Prepare 8 nice glasses and start building the trifle. Begin by distributing a layer of cake crumbs over the bottom. Top it with a layer of whipped cream, followed by another layer of cake. You can create as many layers as you like. Finish with a layer of whipped cream and a sprinkle of grated chocolate on top.