Sugar-free Swedish Butter Torte
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
6
- For the cakes
- ¾ cup unsalted butter
- 0.333 cup coconut sugar
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- ½ cup Corn starch
- For the filling and topping
- 4 large egg yolks
- ½ cup cream (48% fat)
- 1 pinch salt
- 7 Tbsps butter (melted)
- 1 tsp vanilla extract
- coconut sugar (to taste)
- To decorate
- 1 ¾ ozs plain Sugar-free dark chocolate (melted and cooled)
- mint
Preparation steps
1.
For the cakes: butter 2 x18cm| 7" round cake tins.
2.
Beat the butter and sugar in a mixing bowl until soft and light.
3.
Sift in the flour and cornflour and mix to a dough.
4.
Gently knead the dough on a lightly floured surface for a few seconds. Divide most of the dough in half, press into the tins and prick with a fork. Chill for 30 minutes.
5.
Roll out the reserved dough and cut out shapes from the trimmings. Chill with the dough rounds.
6.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line a baking tray with non-stick baking paper. Place the cut out shapes on the tray.
7.
Bake the rounds for 25-30 minutes, until cooked but still pale. Cook the shapes for 10-15 minutes. Cool in the tins for 15 minutes, then place on a wire rack to cool completely.
8.
For the filling and topping: beat the egg yolks with the cream and salt and cook in a heatproof bowl over a pan of simmering (not boiling) water until thickened. Do not boil. Remove from the heat.
9.
Stir in the butter, the vanilla and sugar to taste.
10.
Spread about 2/3 of the filling over 1 cake. Place the other cake on top and spread with the remaining filling. Chill until ready to serve.
11.
Arrange the cooked shapes on the cake.
12.
Spoon the chocolate into a piping bag and pipe on the shapes, as in the photo. Decorate with mint leaves.
