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by Andrea Witthoeft November 02, 2018 0 Comments
Lately, I have been drawn to re-create & innovate some Eastern European desserts into a clean, healthy keto & paleo version. My Ukrainian Grandmother was a famous baker in my family. She made beautiful custom wedding cakes & baked many traditional European desserts!
WATCH MY STEP-BY-STEP VIDEO HERE!
This Holiday you must make this low carb moist layered melt -in your mouth delicious chocolate Spartak Cake.
This Spartak Cake is one of the most popular cakes in Ukraine and Eastern Europe! Once you indulge in this lovely layered upon layered cake, you’ll see just why! Traditionally this cake is made with 7-8 thin chocolate cake layers and frosted with a creamy whipped frosting.
Since I LOVE chocolate; I garnished my cake with a keto-friendly chocolate ganache for an extra chocolate explosion complimented this cake with toasted almonds for that nutty flavor.
Most Spartak recipes add raspberries or strawberries to garnish since the holidays are just around the corner I add fresh sliced plums on the top to create a gorgeous festive presentation.
Now it time you get to enjoy this elegant classic Ukrainian Spartak cake without refined sugars, gluten, and grains! You will defiantly trick your guests because no one will know that this 100% cake is keto & paleo!
This cake may look a bit scary to make, and it does require a little bit of effort to make, but once I brake it down step-by-step for you, you will then see how this Spartak cake will become your family & friends favorite.
Watch my YouTube Video tutorial to see how easy it is!
Okay Lets Make, Bake this super-soft, fluffy melt in your mouth Spartak Cake!
2 eggs whole free-run
1 can (400ml) full-fat organic coconut cream
1/4 cup grass-fed butter softened at room temperature
¼ cup apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 cups almond flour
1 cup coconut flour
1/4 cup arrowroot flour
1 cup Lakanto Golden (monk fruit)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
½ cup (130ml) Child full-fat organic coconut cream | https://amzn.to/2RJNWC6]
1cup grass-fed butter softened at room temperature
8 ounces (400g) cashew cream cheese
½ cup Lakanto Powdered sugar
2 teaspoon vanilla extract
pinch of sea salt
1/2 cup full-fat organic coconut cream
3/4 cup Lily’s dark chocolate chips
toasted chopped almonds, for garnish
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Andrea Witthoeft
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