Fairy Tale Cake (advanced version)
A source of protein and fiber, this dessert is low in calories thanks to erythritol and allulose, making it ideal for a keto diet. The delicate taste of butter and chocolate harmoniously combines with a light sweetness, creating a refined treat without excess carbohydrates.
Preparation of Vanilla Biscuit
Mix lupin flour (16 g), oat flour (9 g), unflavored protein (7 g), and baking powder (1 g).
In a separate container, combine allulose (15 g), sweetener (20–25 g), citric acid (1 g), salt (1 g), and vanillin (optional).
Whip egg whites (120 g) to stiff peaks, gradually adding the sweet mixture.
Whip the yolk (80 g) until light and fluffy.
Add the yolk to the egg white mixture. Briefly whip to combine.
Pour in melted coconut oil (7 g). Gently fold with a spatula.
Gradually fold in the dry mixture. Mix until a uniform batter forms.
Pour the batter into a 15×20×6 cm pan or a round pan with a diameter of 16 cm.
Bake at 165–170 °C in top+bottom mode without convection for 30–35 minutes until a dark golden crust forms.
Immediately after baking, turn the pan upside down. Leave on a rack for 30–40 minutes.
Return the biscuit to its original position. Let it cool completely in the pan.
Remove the biscuit, tightly wrap it in film, and refrigerate for 6–8 hours.
Preparation of Pastry Cream Base
Mix sweetener (110 g), pectin NH (4 g), salt (0.5 g), and vanillin (0.5 g).
Add the dry mixture to milk 1–3.5% (220 g). Blend with an immersion blender until smooth.
Let the milk steep for 5–10 minutes.
Heat the mixture over medium heat until boiling, stirring constantly. Remove from heat.
Mix water (20 g) and tapioca starch (4 g). Add the starch mixture to the yolk (40 g). Mix well.
Gradually pour in the hot milk while stirring constantly.
Cook the mixture over low heat until slightly thickened.
Add butter 82% (60 g) and alcohol if using (10–20 g).
Blend the cream with an immersion blender until smooth.
Transfer the cream to a container. Refrigerate for at least 4 hours.
Before use, warm the cream to 20–22 °C.
Preparation of Buttercream
Whip butter 82% (200 g) until white and fluffy.
Continue whipping and add the pastry cream (~350 g) one tablespoon at a time.
Add each portion only after the previous one is fully incorporated.
Set aside 250 g of cream for the main filling.
Cake Assembly
Cut the biscuit into two layers.
Spread a thin layer of cream on the bottom layer and on the cut surface of the top layer, filling the pores.
Distribute the remaining cream on the bottom layer.
Cover with the second layer. Gently press to level the cake.
Chocolate Layer
Mix buttercream (200 g) and cocoa powder with 20–25% fat (10 g).
Whip with a mixer until a uniform chocolate color is achieved.
Spread 3/4 of the cream evenly on top of the cake or use a piping tip.
Distribute the remaining cream on the sides.
Decoration
Mix the remaining buttercream with food coloring to taste.
Whip until an even color is achieved.
Pipe the cream in patterns using a pastry tip.
Refrigerate the cake for at least 10 hours for soaking and full stabilization.
Store at +2…+6 °C for no more than 72 hours.
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