Servings: 8

Cake Mixture: subheading: Cake Mixture:
180g Almond Flour 180g Almond Flour
50g Oat Fiber (Sub for Coconut flour) 50g Oat Fiber (Sub for Coconut flour)
½ cup Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose ½ cup Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose
1½ tsp Edmonds Baking Soda 1½ tsp Edmonds Baking Soda
1 tsp Edmonds Baking Powder 1 tsp Edmonds Baking Powder
100g Butter (Melted) 100g Butter (Melted)
3 eggs (Room Temperature, Whisked) 3 eggs (Room Temperature, Whisked)
¼ Cup Almond Milk ¼ Cup Almond Milk
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Custard: subheading: Custard:
500 ml Full Cream 500 ml Full Cream
3 Large Eggs 3 Large Eggs
30 g butter 30 g butter
½ cup Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose ½ cup Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose
2 tsp Vanilla Essence 2 tsp Vanilla Essence
¼ tsp Salt ¼ tsp Salt
½ tsp Xanthan gum (Sub for 2 tbsp Tapioca Flour) ½ tsp Xanthan gum (Sub for 2 tbsp Tapioca Flour)
 
Jelly Topping: subheading: Jelly Topping:
1½ cups Water 1½ cups Water
2 tsp unflavored gelatin 2 tsp unflavored gelatin
4 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose 4 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose
2 tsp Raspberry Essence 2 tsp Raspberry Essence
½ tsp Red Food colouring ½ tsp Red Food colouring
 
Whipped Cream: subheading: Whipped Cream:
150ml Cream 150ml Cream
4 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose 4 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose
1 tsp Vanilla Essence 1 tsp Vanilla Essence
 
Fruit Berries: subheading: Fruit Berries:
1 small punnet Strawberries 1 small punnet Strawberries
1 small punnet Blueberries 1 small punnet Blueberries

Prep your Cake Tin: subheading: Prep your Cake Tin:
Prep one 8-inch springform cake tin, Line the bottom and the sides of the tin with baking paper for easy removal. (You must do the sides in this recipe.)
Making the Vanilla Cake: subheading: Making the Vanilla Cake:
In a large mixing bowl or bench mixing bowl add the 180g Almond Flour, 50g Oat Fiber, 1½ tsp Edmonds Baking Soda, 1 tsp Edmonds Baking Powder, 100g Butter (Melted), ¼ Cup Almond Milk
2 tsp Vanilla Essence and beat the mixture for 2 to 3minutes until it's fully combined.
Pour the cake batter into your prepared cake tin and smooth off the top, Cover the entire tin with tin foil, sealing the entire cake inside, and place in the oven. (Make sure it's not touching the cake batter.)
Preheat the oven to 150C: subheading: Preheat the oven to 150C:
Bake on the middle rack for 35 to 40 minutes until the cake is fully baked, check with a toothpick, by inserting the toothpick into the center of the cake, if it comes out without wet batter clinging to it, then it is cooked. (Cook for and extra 5 minutes if any batter is clinging to the toothpick)
Allow cake to cool in the pan for about 30 to 45 minutes. (Don't Remove the Cake from the tin)
Making the custard using a Microwave: subheading: Making the custard using a Microwave:
In a glass bowl or microwave bowl, 500 ml Full Cream, 3 Eggs, 30 g Butter, ½ cup Erythritol with Stevia Sweetener Powdered, 2 tsp Vanilla Essence, ¼ tsp Salt, ½ tsp Xanthan gum, Using a hand blender or hand mixer, mix it all up to fully combined for 1 to 2 minute.
Place the bowl in the microwave and Cook on high for 5 to 7 minutes, in 1 minute bursts, stop each time take it out and beat well with an electric hand beater after time.
Keep cooking in 1 minute bursts & whisking until it is thick, if it hasn't thickened yet, put it back in the microwave for another 1 to 90 seconds, this should make it thick, take it out and beat the mixture again to make it nice and smooth with no lumps. (It needs to be thick, so it doesn't spill out over the sides.)
Let it cool for 10 minutes, then pour onto the cake, make sure your spread to the edges with no gaps (So the liquid Jelly doesn't spill through the sides) and then refrigerate to set the custard for approximately 2 hours. (The custard has to be thick for this to work)
Fruit Berries: subheading: Fruit Berries:
Now the custard has set, remove the leaves and steams from the Strawberries, cut them into halves (Or leave whole up to you) add them over the custard, spread them out so nice and even, then add the blueberries, just enough to cover the custard, then set aside in the fridge.
Making the Jelly: subheading: Making the Jelly:
In a pot, add the water and bring to the boil, sprinkle the 2 tsp unflavored gelatin over the top and stir in well until it dissolves.
While stirring add the 2 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Raspberry Essence, ½ tsp Red Food colouring for about 5 to 10 minutes.
Now, once the sweetener and gelatin has fulling dissolved, take it of the heat and let the mix cool for 30 minutes.
Once it has cooled, pour some of the liquid jelly over the top, just enough to test the edges aren't leaking down the sides, if it's not, then pour the rest of jelly over the custard layer and berries, then place it in the fridge to set, 3 to 4 hours or the freezer for 20 minutes, then the fridge until the jelly is fully set.
(Make sure the liquid jelly isn't running down the sides before putting in the fridge.)
If it is leaking, put the entire tin in a container, then place it in the freezer for 20 minutes, so it can set the jelly faster.
Making the Whipped Cream: subheading: Making the Whipped Cream:
In a large mixing bowl, pour in the 150ml cream, add the 4 tbsp Erythritol with Stevia Powdered, 1 tsp Vanilla Essence then beat the cream mixture until in has stiff peaks.
Get a spatula or spoon and spread the whipped cream over the jelly, smooth it out until your happy on how it looks.
Now you can remove the entire finished cake from the Springform Tin, peel the baking paper away, cute and serve, enjoy.
If there is strawberries and blueberries leftover, add some to the top of the cream when serving.
Store in a cake container in the fridge.

Needed for this recipe is a 8 inch Springform Tin.  Needed for this recipe is a 8 inch Springform Tin.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves