- Prep time:
- Cook time:
- Total time:
- Serves: 12 SERVINGS
For the cakes:
1.5 cup Heavy Cream
7 Whole Egg Yolks
1.5 tsp Vanilla Extract
2/3 cup Lakanto Confectioner’s Sweetener
¼ tsp Stevia Glycerite
1.5 cup Almond Flour
3 T Coconut Flour
1.5 tsp. Baking Powder
Pinch of Salt
For the Raspberry Reduction
12 ounces Frozen Raspberries
⅓ cup Lakanto Confectioner’s Sweetener
¼ cup Water
For The Mascarpone Cream:
8 oz Mascarpone
1 cup Heavy Whipping Cream
1/4 cup Lakanto Confectioner’s Sweetener
2 T Water
2 tsp. Gelatin
For The Vanilla Buttercream
1 cup Butter, softened
1 cup Lakanto Confectioner’s Sweetener
2 tsp. Vanilla Extract
To Make The Cakes:
Preheat oven to 350. Grease 3, 8 or 9-inch cake pans (using Round parchement in the bottom, if desired)
In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
Add in the eggs, egg yolks, Sweetener, Stevia Glycerie, Almond Flour, Coconut Flour, Baking Powder, and Salt.
Run the mixer slower 4 times around the bowl, then scrape the sides.
Run the mixer again slowly until all the ingredients are fully incorporated. Do not overmix.
Pour the batter into the 3 prepared pans, and tap down gently to release any air bubbles. Bake for 20-25 minutes, until set in the center.
Let sit in the pans for about 5 minutes, or until the sides pull away, then flip the pans over onto the counter to release the cakes to cool completely.
To make the raspberry reduction:
Combine the raspberries, sweetener, and water in a medium saucepan, heat until it reduces enough to coat the back of a spoon. Set aside.
To make the Mascarpone Cream:
Place the water in a small bowl. Sprinkle the gelatin over the top and let sit for 5 minutes.
While the gelatin sits, combine the mascarpone, heavy cream, vanilla, and sweetener in your blender on a low/medium speed. (I have this blender and LOVE it).
After 5 minutes, heat the gelatin in the microwave for 10 seconds until runny and smooth. With your blender still on, drizzle the gelatin into the mascarpone cream until combined.
Place the completed mascarpone cream into a large pastry bag with a large round tip to ready it for assembling the cake.
To Make the Buttercream:
Place all buttercream ingredients into a mixing bowl and whip until thoroughly combined and fluffly.
Put the icing into a large pastry bag with a large round tip to be ready to assemble.
To Assemble the Cake:
Load your mascarpone cream into a pastry bag with a large round tip, and do the same with your buttercream.
Spread about 1/2 cup of the Raspberry Reduction over 2 layers of the cake.
Pipe a border of mascarpone cream around the first layer over the raspberry reduction, then fill in the center (messy is ok). Use a spoon or spatula to spread the mascarpone cream evenly over the cake and raspberry reduction.
Stack the second cake (already spread with raspberry reduction) on top and repeat with the mascarpone cream.
Finish the cake stack with the third (plain) cake.
Spread 1/2 of the buttercream over the top an sides of the cake (it’s ok if raspberry reduction smears into the icing – it looks pretty in my opinion), then refrigerate for 4 hours.
Take the cake out of the fridge and spread the remainder of the buttercream on the top of the cake, leaving the sides “naked.”