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Instructions
Cake Instructions
- Preheat oven to 350 degrees.
- Line a 12 x13 by one-inch jelly roll pan with parchment paper,
- Measure and sift the almond flour and add to a large bowl.
- To the sifted almond flour add the salt, baking powder and mix well. Set aside.
- In another large-size bowl, using an electric mixer beat on high the softened butter with the sugar substitute until light and fluffy, and well incorporated.
- Next, add the room temperature cream cheese and vanilla extract and continue to beat until mixed well.
- Add the eggs one at a time making sure to combine well after each addition.
- Next, add the dry ingredients a tablespoon at a time, being sure that all the ingredients are well incorporated.
- Spread the batter to the prepared jelly roll pan.
- Bake for 25 to 30 minutes until golden brown on top.
- Allow to cool fully for about 30 minutes and then slice into 1X3 inch pieces to mimic the ladyfingers.
Custard Sabayon
- In a small mixing bowl beat the egg yolks, sugar substitute, salt until thick and turns lemon colored.
- Place the small bowl with the egg mixture in a double boiler over water that is gently boiling.
- Reduce the heat to a low simmer.
- Cook the egg mixture for about 9-10 minutes making sure to whisk the custard constantly.
- Remove from heat.
- Next, add the mascarpone cheese or the cream cheese sour cream mixture to the egg mixture. Set aside.
- In a medium-size, bowl beat the heavy whipping cream until medium peaks form.
- Gently fold with a spatula the egg mixture into the whipped cream. Do not stir to avoid breaking the whipped cream.
- Set aside.
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