Low-carb dairy slice gateau
- Pre-heat the oven to 180 °C. Grease the springform tin and dust with breadcrumbs.
- To make the sponge mixture, break the couverture into pieces, place these in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Add the coconut oil and, with the measuring beaker in place, melt for 2 minutes 30 seconds/speed setting 1/50 °C. If the chocolate has not completely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 1 minute 30 seconds/speed setting 1/50 °C. Decant the couverture and put to one side until needed. Clean the blender jug.
- Insert the mixer attachment into the blender jug. Put the eggs and xylitol into the blender jug and, with the measuring beaker in place, stir for 4 minutes/speed setting 3/50 °C. Add the rice flour, locust bean gum and bicarbonate of soda and, with the measuring beaker in place, mix for 30 seconds/speed setting 3. The measuring beaker not inserted, set the machine to 2 minutes/speed setting 3 and pour half of the couverture slowly through the lid opening.
- Pour the cake mixture into the springform tin, smooth out and bake in the pre-heated oven for 30 minutes. Carry out a test with a wooden skewer to check if baked and, if necessary, bake for a little longer. Allow the cake base to cool down for 5 minutes, carefully release from the tin and leave to cool on a cake rack for 45 minutes. Clean the blender jug.
- To make the cream, soak the gelatine in a bowl with cold water according to packet instructions. Squeeze the gelatine out well, put into the blender jug and, with the measuring beaker in place, blend for 30 seconds/speed setting 2/60 °C. Use the spatula to scrape down the inside of the blender jug. Stir the gelatine through well with the spatula on the base of the blender jug and, with the measuring beaker in place, blend again for 20 seconds/speed setting 2/60 °C. Add 5 tablespoons of low-fat quark and, with the measuring beaker in place, stir in for 15 seconds/speed setting 3. Use the spatula to scrape down the inside of the blender jug. Score the vanilla pod lengthways and scrape out the pulp with the back of the knife. Add the remaining quark, mascarpone, vanilla pulp and xylitol to the blender jug and, with the measuring beaker in place, stir for 30 seconds/speed setting 3.
- Cut through the sponge horizontally to create 2 layers of equal depth. Place one base on a cake plate and place a cake ring around it. Spread the quark mixture on the base and smooth out. Place the other layer on top and press down lightly. Brush the remaining plain chocolate couverture on the top of the cake. If the couverture has hardened already, warm it up briefly in a bowl over a bain marie.
- Place the gateau to cool in the refrigerator for 2 hours. Once cooled, carefully remove the cake ring.
Rice flour can be replaced by soya flour.
Mix 200 g strawberries or raspberries with 200 g mascarpone and 200 g low-fat quark (0.2% fat) blend and fill the cake with this mixture.
The individual cake slices can be decorated with hulled and washed raspberries or strawberries. To do this, place the berries on the not-yet-dried topping. Or decorate the gateau with peaks of cream (30% fat) and chocolate shavings. Slices of strawberry also look nice when layered like tiles in the middle of the cake. The possibilities for decorating this low-carb dairy slice gateau are endless.
Bon appétit with Monsieur Cuisine