Havana cake

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A light and creamy summer cake.

Ingredients:

  • 2 egg yolks
  • 0.4 cups (100 g) butter, room temperature
  • 3 tbsp all purpose flour
  • 8 tbsp ground caramel hazelnuts
  • 4 cups (1 l) milk
  • 2 cups (500 ml) heavy cream
  • 3 tbsp sugar
  • 3 tbsp vanilla extract
  • 3 packets (each 10 g) vanilla flavored sugar
  • 3 packets (each 10 g) powdered gelatin
  • 4 egg whites
  • 8 tbsp ground caramel hazelnuts
  • 0.8 cups (200 ml) whipping cream
  • 1 cup (250 g) hazelnuts
  • 4 tbsp sugar

Instructions:

  1. First make caramel hazelnuts: on low heat dissolve sugar, let it caramelize. Roughly crush hazelnuts and add to caramelized sugar, stir to coat, remove from heat. Spread on an oiled pan or parchment paper, let cool and then roughly grind.
  2. For the filling, prepare gelatin according to package instructions. Cook milk with vanilla essence and sugar until it boils. Remove from heat and add dissolved gelatin, stir and let cool at room temperature. Then put in fridge and let cool completely. You should get the consistency of pudding or panna cotta.
  3. For the bottom layer, mix egg yolks with butter. Add caramel hazelnuts and sifted. Spread over the bottom of springform pan (26 cm) lined with parchment paper and bake for 10-15 min. at 180 Celsius.
  4. For middle layers, whip egg whites until stiff peaks form. Gently add caramel hazelnuts and divide the batter in two. Spread each part of over the bottom of springform pan (again 26 cm) lined with parchment paper and bake for 30 min. at 120 Celsius.
  5. When the filling is completely chilled, beat it with electric mixer. In a separate bowl beat whipping cream and then add to the milk mixture, mix the two .
  6. Assemble: Put bottom layer on a serving plate. Put the ring of the springform pan around it (before you do that, cover the ring with plastic wrap). Put ⅓ of the filling over the bottom layer, cover with 1 inner layer. Pour another part of the filling over that layer and cover it with the second inner layer. Pour the rest of the cream over it and put in the fridge overnight. Remove the ring of the pan the next day. Whip cream and decorate cake with it. Sprinkle with some hazelnuts.

Read More, SERVINGS: 22, Low-Carb, Peanut-Free,Alcohol-Free, ,

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ALL VALUES ARE FOR 22 SERVINGS

TOTAL FAT FOR 22 SERVINGS: 593.03 g,

FAT PER SERVING



( Percent of the daily recommended value ): 912.35 %,

TOTAL SATURATED FAT: 244.69 g,

( Percent of the daily recommended value ): 1,223.44 %,

TOTAL TRANS FAT:3.28 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 271.56 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 43.93 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 22 SERVINGS: 192.78 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 385.57 %,


TOTAL CARBS FOR 22 SERVINGS: 245.20 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 81.73 %,

TOTAL CALORIES FOR 22 SERVINGS: 6,972.80 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 348.64 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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