Mini black forest layer birthday cakes, gluten and sugar free with stevia

Mini black forest layer birthday cakes, gluten and sugar free with stevia

by Marie MannNo Comments
This years home made birthday cake is based on one of my favourite gateaux's from my child hood. We had no family celebrations without this traditional cake from south germany. I have used the quick and easy moist sponge roulade base recipe and adapted it to be made with cocoa to form the base of my little black forrest layer cakes. This cake actually nearly never happened. I started with cracking the eggs and the 2nd last one of 6 was kind of rotten which I could only see once it had dripped into the already separated egg whites. I thought not problem I have another 6 eggs. I started over on collecting the egg whites and bam just when I nearly had it another wonky egg. I have never had doggy eggs in my entire live - how luck am I? My husband felt very guilty, he had picked those eggs up from the farm just a couple of days back. The lovely...
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Coconut Mango Cake – Paleo

Coconut Mango Cake – Paleo

by Marie MannNo Comments
  I had forgotten I made this when I looked through my unpublished recipe pictures. Mango will go on my shopping list for this week. Rum-Almond  sponge cake base: Makes: a round 13cm cake that is 5.5cm high – Cut into a layer that suits your base depth. Prep time: 10 min Cooking: 20min at 200 degree celsius Cooling: 1 hour   For the sponge cake base you need: 5 medium eggs 80g ground almonds – mixed ground nuts work too. 60g organic virgin Coconut oil 3 tbsp Rum 1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set...
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Coconut Mango cream tartelettes – gluten and sugar free

Coconut Mango cream tartelettes – gluten and sugar free

by Marie MannNo Comments
  Nice mini version of the Coconut Mango cake, with a crunchy tartelette base. Makes: 4 little tarts Prep time: 20 min Cooking: 25 min at 180 degree celsius   For the gluten free Tart base you need: 70g ground almonds – mixed ground nuts work too. 30g coconut flour 50g quark or Yoghurt (if you don’t want to use dairy you could use the thick separate part of the coconut milk) 30g coconut oil ( you can use other oil if needed) couple of drops vanilla extract 1/2 tsp. baking powder 1-3  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.   Mix dry ingredients with baking...
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Pear Crumble Cake, sugar free and gluten free

Pear Crumble Cake, sugar free and gluten free

by Marie MannNo Comments
This is a great pear cake with crumbles on top. The crumbles are crunchy even thought they don't have any sugar in them at all, instead I use Stevia-sweet Baking Granules 1:1. You can use any type of  fruit for this recipe, berries, apples, plums etc. A nice and quick go to cake that never lasts long in my house.   Makes:  14cm wide cake ring or cake pan Prep time: 25 min Cooking: 55min at 180 degree celsius pre heated oven (middle shelf)   For the batter you need: 1-2 fresh Pears  (cut into slices for decorating the batter before baking) 4 eggs  Medium ( egg white beaten stiff separately) 80g Almond flour / ground almonds - mixed ground nuts work too. 40g Coconut flour 40g Coconut oil or Butter melted 1/2 tsp Cinnamon sprinkle of Nutmeg 6 tbsp  lemons juice 1/2 tbsp baking powder 1-3  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on...
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Stevia sweetened Dominostones

Stevia sweetened Dominostones

by Marie MannNo Comments
  A Dominostein (plural Dominosteine) is a german christmas sweet. The base consists of Lebkuchen, next is a layer of sour cherry or apricot jelly and a layer of marzipan, cube scone is covered with a thin layer of dark chocolate. When looking into the ingredients for this recipe I found out that the Dominostein was invented in 1936 by Herbert Wendler in Dresden. The layered praline was targeted for a broader audience because of a cheaper price than the other products of Wendler's praline factory. During the scarcity of food during World War II the Dominostein gained popularity as a replacement praline. It is still popular as a must have Christmas sweet in stockings and on Christmas When looking into the ingredients for this recipe I found out that the Dominostein was invented in 1936 by Herbert Wendler in Dresden. The layered praline was targeted for a broader audience because of a cheaper price than the other products of Wendler's praline factory. During the scarcity of food during...
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