Tort keto cu mascarpone si vanilie / Keto mascarpone vanilla cake

Cand i-am urat Ilincai „La multi ani” de Sf. Maria, in secunda 2 mi-a zis: „E ziua mea? Imi faci tort?” :)) Asa ca m-am conformat si am pregatit un blat din clasicul meu pandispan keto, o crema de unt, mascarpone si multa vanilie :) Foarte gustos, copilul a fost satisfacut :)) La multi ani tuturor Mariilor!

Blat:

• 100g faina de migdale
• 2 lg tarate de psyllium
• 1 lgt praf de copt
• 5 oua
• 80g eritritol (sau indulcitorul preferat)
• 50g ulei de cocos
• 1 lgt extract de vanilie
• 1 lgt esenta de rom

Crema:

• 250g mascarpone
• 100g unt
• 50g eritritol
• 1-2 lgt extract de vanilie

Amestecam ingredientele uscate: faina de migdale, taratele de psyllium, praful de copt, un praf de sare. Separat batem albusurile spuma cu indulcitorul pana isi dubleaza volumul, adaugam apoi galbenusurile, uleiul de cocos, vanilia si romul.

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Incoporam usor amestecul uscat in cel umed, pana obtinem o compozitie omogena. Turnam compozitia intr-o tava rotunda cu fund detasabil (diametru 18cm) tapetata cu hartie de copt si coacem blatul cam 30 de min la 180C, pana trece testul scobitorii.

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Pentru crema mixam untul la temperatura camerei, adaugam apoi si branza mascarpone, indulcitorul si vanilia. Crema are un aspect mai rustic, puteti presara fulgi de cocos pentru a arata mai „pufos”, eu nu am avut :)

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Asamblare: taiem blatul de tort racit in 2 bucati. Intindem o parte din crema de mascarpone pe blatul de jos, apoi asezam si cealalta jumatate de blat. Imbracam tortul in restul de crema si il tinem la rece. La multi ani! :)

ENGLISH VERSION 

When I wished Ilinca „Happy name day!” on Saint Marry’s Day, she asked right away: „Is it my birthday? Will you make me a cake?” :)) So I quickly whipped up a small cake, with my classic keto sponge cake and a mascarpone buter frosting with lot of vanilla :) The kid was very satisfied :) Happy name day to everyone named Marry!

Cake:

• 100 g almond flour
• 2 tbsp psyllium husk
• 1 tsp baking powder
• 5 eggs
• 80 g erythritol
• 50 g coconut oil
• 1 tsp vanilla extract
• 1 tsp rum essence

Frosting:

• 250 g mascarpone
• 100 g butter
• 50 g erythritol
• 1-2 tsp vanilla extract

Mix the dry ingredients: almond flour, psyllium husk, baking powder, a pinch of salt. Separately beat the egg whites until they form stiff peaks, then add the egg yolks, coconut oil, vanilla and rum.

Fold in the dry mixture into the egg mix and mix until homogenous. Pour the batter in a round spring form pan (18 cm diameter) and bake at 180C for about 30 min, until a skewer inserted in the center comes out clean.

For the frosting whisk the butter at room temperature until softened, then add the mascarpone, sweetener and vanilla. The frosting looks a little rustic, you can sprinkle some coconut flakes over the cake to make it look „fluffy”, I didn’t have any :)

Asembly: cut the chilled cake in 2, spread a part of the frosting on one half, add the other and cover the cake in the rest of the frosting. Dig in! :)