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This is one of my favorite recipes from Mexico!!! I have modified a Mexican recipe and it is wonderful. It's impressive to look at and is a lot like tiramisu, but simpler. I also added cinnamon into the cream and used Davinci's caramel syrup in place of the brandy.
I sprinkled cocoa powder on top to add some chocolate flavor. Also, some chopped pecans are DELICIOUS sprinkled on the whipped cream and give it a nice crunch.
6 large egg whites
Splenda or sweetener to equal 1/2 cup sugar
6 large egg yolks
1 cup almond flour
2 cups heavy cream
1/4 cup brandy or...
1/4 cup Davinci's flavor of your choice
1 teaspoon vanilla extract
1 cup heavy whipping cream
4 packets splenda
1/2 teaspoon vanilla extract
Cocoa or shaved chocolate (optional)
chopped pecans (optional)
How To Prepare:
PREHEAT oven to 375┬░ F. Grease and flour 9-inch springform pan.
BEAT egg whites and sweetener in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sweetener in medium bowl; beat until light yellow in color. Fold egg white mixture and almond flour alternately into egg yolk mixture. Pour into prepared pan.
BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
COMBINE cream, brandy or Davinci's syrup and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
BEAT cream, splenda or sweetener and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Sprinkle cocoa powder or shaved chocolate and chopped pecans on top if you want. Serve immediately.
You must prick the cake while it is hot and make sure you do it well. The cream will not absorb into the cake if you don't and it will be hard.
Number of Servings:
Carbs per serving - include all nutritional information if known: