No Refined Sugar

Diabetic Raspberry Layer Cake

Name: Diabetic Raspberry Layer Cake
Total time: 55 min
Yield: 1
Cuisine: European, British, English, Australian
Ingredients: 1 cup butter; 1 cup xylitol; 4 eggs; 2 tsps vanilla extract; 1.5 cups self-rising flour (sifted); 6 Tbsps sugar-free raspberry jam (or strawberry); 1 cup cream (48% fat)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Ingredients

for

cake

For the cake: 1 cup butter; 1 cup xylitol; 4 eggs; 2 tsps vanilla extract; 1 ½ cups self-rising flour (sifted)

For the filling: 6 Tbsps sugar-free raspberry jam (or strawberry); 1 cup cream (48% fat)

How healthy are the main ingredients?

egg

print shopping list

Preparation steps

For the cake: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 deep 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.

Beat the butter in a mixing bowl until light and soft. Gradually beat in the xylitol.

Add the eggs, one at a time, beating well to combine. Add the vanilla and flour and mix well.

Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the filling: place 1 cake upside down and spread with the jam.

Whisk the cream until thick. Spoon on top of the jam. Place the other cake on top