I was craving tiramisu, but I didn’t want to do all the labor it takes to make a tiramisu so I made a cake version. It totally satisfied the craving and was delicious. Here’s my quicker version.
Cake ingredients:
½ c. erythritol
¼ c. + 2 T. butter softened
4 lg. Eggs
¼ c. almond milk
½ T. vanilla
1 ½ c. almond flour
¼ c. coconut flour
¾ T. baking powder
8oz. Brewed coffee
½ c. marsala wine
Topping:
2 c. heavy whipping cream
2t. Erythritol
1t. Vanilla
Cocoa powder
Directions:
-
Preheat oven to 350 degrees. Line a 9 inch springform pan w/parchment paper or butter the sides.
-
In a large bowl, beat together the erythritol and butter until fluffy.
-
Beat in the almond flour, coconut flour, and baking powder.
-
Transfer to the pan and bake 22 minutes or until toothpick comes out clean.
-
Let the cake cool for around 15-20 minutes.
-
Use a fork and poke it several times around the cake.
-
Pour the coffee and marsala onto the cake.
-
Make the whipped topping. Add the heavy cream, erythritol, vanilla and beat until stiff.
-
Spread the whipped cream on top of the cake
-
Dust with cocoa powder.
-
Refrigerate for at least 30 minutes.