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Low Carb Pharisäer Torte

This Cake Recipe is sugar-free, has a gluten free and low carb crust and is the perfect WEEKEND treat for the whole family.

This Cake meets, chocolate, heavy cream and a kickass rum taste. This Low-Carb German Pharisäer Torte is my new Cake recipe for you. You know this is one of those recipes which I find on Pinterest – and just think „gosh… I definitely have to make that.“ And here we are. It’s an easy and great recipe. you don’t need much ingredients. The crust is a great almond flour with cocoa powder combo plus I add here coconut butter instead of regular butter. Since I’ve discovered coco butter… I got it always in stock 😀

The Ice-Cream is more of a frozen peanut butter yoghurt. But it’s still light and kick ass recipe. I soooo love making sweet things, since they are sugar-free it still keeps my sweet tooth happy. I hope you enjoy this recipe, so please leave me a comment below if you have any suggestions for me.

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Pharisäer Torte Low-Carb, Sugar-Free, Gluten-Free
  1. separate the egg whites form the yolks
  2. add cream of tartar into the egg whites and beat until stiff peak
  3. mixing the dry ingredients almond flour, cocoa, combine well
  4. add luke warm water just a bit into the yolks ít ripples its volume
  5. – add yolks into whites and combine with a spatula
  6. – add sweetener – add rum
  7. – add your almond flour one at the time – i was out of baking paper, that’s why i had to buy one and my dough started defeating . it’s ok my cake got anyways great only for you als info
  8. – i use a piping bag for a not defeated status four piping like here (video) – and bake tow baking trays on 150° for 10 min – and cut out the desired shape i use here a – for making the cream I use here 100gr greek yoghurt added rum ´this makes it a bit orange – add you gelatine with hot water that it dissolves and combine everything and let it cool for 20min
  9. – for decorating I use my cake form so that everything sits add the first bottom layer add your rum cream and spread it evenly – top the layer and put it into the fridge and we beat now some heavy cream for the finish – and spread it I’ve added vanilla extract into the cream – keep some rest for some creamy roses – I’ve used the rest of the cake and chopped it with some chocolate and spread it on top
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