Monday, January 25, 2010

Four Layer Cream Cake

No need to wait for a special occasion to make this deluxe cream cake. Make it for the reason I've made it - just because I love good food : )

12 eggs, separated
3/4 cup honey
3 1/2 cups almond flour
1/2 tspn. baking soda
2 Tbs. lemon juice
2 Tbs. vanilla extract
1 tspn. grated lemon rind
1/3 cup shredded coconut

3 tspn ground coffee, perked (save for last step)

Preheat oven to 350F. Line 2 cookie sheets with parchment paper and grease with oil.
Using an electric mixer, beat egg whites until stiff. Add the yolks one a time. Add honey very slowly, while the mixer keeps mixing. Add vanilla extract, lemon juice, lemon rind, and baking soda. Add almond flour and coconut last. Pour half of batter into one cookie sheet. Add coffee to remaining batter, and pour into second cookie sheet. Bake cakes for 17 minutes. Remove from oven and cool completely. Freeze cake for several hours before creaming.

Option #1:
1 1/4 cups coconut oil
6 egg yolks
1 cup honey
3 tspn ground coffee, perked
1 tspn vanilla extract

Using an electric mixer, beat the coconut oil very well on high speed and then add the yolks one at a time, very slowly. Add the honey, very slowly. Add the vanilla extract and coffee. Keep beating until the consistency looks like a cream. Use immediately or refrigerate, and then re-beat again completely before spreading.

Option #2:
1 lb. farmer cheese
3/4 stick melted butter
1/3 cup honey
2 tspn vanilla extract

Blend everything together using a stick blender.

Assembly: Cut the frozen cakes in half. Remove 3 pieces from the parchment paper. Cream all 4 pieces with a thin layer of cream. Layer coffee cake alternately with plain cake. Stack the layers of creamed cake on top of each other. There should be a layer of cake, cream, cake, cream, cake, cream, cake, and cream on top. Freeze again at this point to make cutting easier. When somewhat frozen, cut this cake into individual size squares and pack in small pans and freeze for later use. Print this post


tshipmancsr said...

For those who are allergic to nuts, can you use coconut flour instead of almond flour for the scd diet?

Esther Russ said...

I have not had any luck using coconut flour. Coconut flour works very differently than nut flours. If anybody out there has any good recipes or tips, please share them.

Esther Russ said...

Here's a recipe with coconut flour. I haven't tried it yet, but was told that it's great. If anyone makes this, please post the results.
Coconut Birthday Cake
8 eggs
1 stick butter, softened
1 tbl. vanilla extract
1 cup coconut flour
1 cup honey
1 tsp. baking soda
3 generous tbls. SCD yogurt

Mix very thoroughly. I mix it in a Kitchen-Aid stand mixer for about five minutes, stopping once or twice to scrape down the sides. Preheat oven to 325. Butter 2 cake pans well, and line with wax paper (otherwise, I've found the cakes impossible to get out without ripping). Bake approx. 30 minutes, until evenly brown on top and a cake tester comes out clean. Cool on racks and frost :)

"Real" Frosting:
8 ozs. Spectrum Organic 100 % Palm Oil shortening
1 stick butter, softened
1 cup honey
1 tbl. vanilla if not adding the optional ingredients below:
1 tsp. of pure orange extract.
For pink frosting: add fresh beet juice (made in vegetable juicer)
For mocha frosting: dissolve 1 tbl. instant coffe in a small amount of warm water. The coffee version tastes like the caramel cake. You have to keep everyone's fingers out of it!!

Mix all ingredients, preferably in a heavy-duty stand mixer. I put my Kitchen-Aid on level 4 for five minutes. At 5 minutes I scrape the sides and let it go for another minute or two.

Anonymous said...

Esther, I thought instant coffee was illegal...

Esther Russ said...

You're right. Thanks for bringing this to my attention. I copied the recipe from another SCD mom, and did not realize she listed instant coffee as an ingredient. Do not use instant coffee. Use ground coffee, perked for dripped.

Anonymous said...

Another great recipe! We usually have 7-layer cake for our Passover dessert. This year we made this for my husband with the frosting made from DCCC. It was so delicious! Thank you for your recipes, Esther!
Shalom, Leslie

Anonymous said...

I finally got around to trying this recipe and it was definitely worth the effort. It made so many squares of cake and I keep them in my freezer for whenever I crave a sweet snack. I made the coffee cream and noticed that it melts if it's kept at room temperature. It tastes great straight from the frige. This is the best I've ever tasted so far (5 months on the diet).