Boston cream poke cake

Boston cream poke cake

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  • Posted: June 13, 2018 19:00

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  • Posted: June 13, 2018 19:00

    xtenshineko

    Cake 1/4 cup sour cream 1/4 cup (59ml) water 1 tsp vanilla 1 egg 1/4 cup (57g) sugar substitute (I used swerve confectioners) 50g melted butter 1 1/4 cup (120g) almond flour 1/2 tsp baking powder CUSTARD 1 cup (250ml) heavy cream 1 tsp vanilla 3 tbsp sugar substitute 3 egg yolks 1/4 tsp xanthan gum CHOCOLATE: sugar free chocolate bar of your choice (I used a 3oz. Lilys dark chocolate bar, probably could have gotten away with half of it) 1. Combine all the cake ingredients, put in greased/parchment papered cake pan (I did 9 inch) cook at 350F for 25 minutes. 2. Heat heavy cream to boiling. Meanwhile combine egg yolks, sweetener, vanilla. Add some of the hot cream to your yolks, then add the yolk mixture to the rest of your hot cream on low. Continue to whisk until thickens 2-3 minutes. Remove from heat, add xanthan gum. 3.poke holes in cake, pour custard over cake. 4. Refrigerate. Melt chocolate and drizzle over cake. 5. Devour. Nutrition: 8 slices, 330kcal, 7.3 g protein, 5 g net carbs, 31.8 g fat. Recipe from: http://www.thehungryelephant.ca/2018/05/29/keto-boston-cream-poke-cake/