White chocolate cake with rose water — Meal
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Macros (per serving)

Fat

68%

(33 g)

Protein

8%

(10 g)

Carbs

24%

(27 g)

24 g Net,

3 g Fiber

450 Calories (per serving)

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Oven dish

Cakes

White chocolate cake with rose water

Ingredients

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Pie

1

For the cake:

Almond flour

250 g

Coconut flour

70 g

Arrowroot powder

70 g

Bakin Soda

1 tsp

Vanilla powder

12 tsp

Salt

1 pinch

Egg

12 pieces

Maple syrup

160 ml

Cacoa butter

60 g

Ghee (melted)

60 g

Coconut milk

120 ml

Lemon juice

1 Tbsp

For the frosting:

Coconuts cream

300 ml

Cacoa butter

70 g

Honey

120 g

Almond flour

4 Tbsp

Rose water

3 Tbsp

Vanilla powder

14 tsp

Instructions

Difficulty

Normal

Prep time

30 min

Cook time

1 hr 0 min

1

Preheat the oven to 345°F and cover 2 springform tins with a diameter of 7 to 9 inches with baking paper. Grease the edges.

2

Melt the cocoa butter for the cake.

3

Mix the dry ingredients for the cake in a mixing bowl. Add the remaining ingredients and stir well with a whisk.

4

Spread the batter over the springform tins and smooth out with a spatula. Bake the cakes for 40 minutes.

5

Allow the cakes to cool completely and make the frosting in the meantime.

6

Melt the cocoa butter.

7

Mix the ingredients for the frosting together in a large bowl and use a hand mixer (or food processor with whisk) to whip it lightly. Do not put the frosting in the fridge for more than half an hour, otherwise it will become too hard.

8

Divide ⅓ of the frosting over 1 of the cakes. Place the other cake on top and divide the rest of the frosting over the top and sides of the cake.

9

Keep the cake in the refrigerator until serving.

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Details

Allergens

Nuts, Fruit, Chicken egg, Citrus, Chocolate

Diet

Paleo, Vegetarian

Course

Snack, Dessert

Cooking equipment

Hand mixer, Oven, Cake mold (22cm)

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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