This cake is one of my special creations that I made for my hubby on his birthday. I wanted to make something special and use some of his favourite ingredients: coffee, cognac, walnuts and Mascarpone! It comes with a crunchy nutty sponge and lots of creamy filling!

For this cake I use a tall nonstick mini springform pan (4.7 in or 12 cm).

If each half is divided in 4 triangles, you’ll get 8 servings of 337 calories and 4 grams of Net carbs. Still good considering, its taste is amazing!

Total Fat: 32 g, Net Carbs: 4 grams and Proteins: 5 grams.

Ingredients

Sponge

• 50 grams unsalted Grass fed butter – melted
• 1 medium egg (beaten)
• 2 tablespoons granulated Erythritol
• 30 grams walnuts (chopped)
• 1/2 cup Ground Almond Flour  (50 g)
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Almond Extract
• 3 tablespoons granulated Erythritol
• pinch of salt

Brandy Syrup

• 1/2 cup fresh coffee (120 ml)
• 25 ml Cognac
• 1 tablespoon granulated Erythritol
• 1/2 teaspoon Almond extract (optionally)

Brandy Cream

• 100 grams Mascarpone
• 3 tablespoons Truvia, Erythritol
• 1 teaspoon Almond extract
• 1 teaspoon Pure Vanilla Extract
• 200 ml Double Cream
• 1 envelope (1 tbsp) Gelatin (dry powder, unsweetened)
• Remainder of Brandy Syrup

Decorations

• 6 roasted walnuts cut in small pieces

Instructions

1. Place the oven rack on the lower position and preheat the oven to 180 C/ 350F / Gas 4. Grease and line the base of a 12 cm/ 4.7 in springform cake tin with loose base.

2. In a medium size bowl, add the melted butter, sweetener, beaten egg, chopped walnuts, vanilla and almond extracts. Stir to combine all ingredients.

• 

• 

• 

3. Stir in the almond four and stir until the mixture becomes thicker.

4. Place the mixture in the base of the cake tin and spread in an even layer, then make it even using the back of a spoon or a spatula.

5. Bake in the oven for 15 minutes until golden and the margins are slightly browned. Remove and leave to cool.

6. Combine all the ingredients listed for the Brandy syrup into a medium size bowl and mix until the sweetener has fully dissolved.

7. Once the walnut sponge has cooled down completely, release the springform and take the cake sponge out and cut into two layers by placing one hand on top of the cake and carving it with the knife held flat, halfway through, then turning the cake and keep cutting.

• 

• 

8. Dollop each half in the brandy syrup and place one half on a serving plate but inside the loose springform pan, and the other half place it on a plate for later. Keep the brandy syrup for later.

• 

• 

9. In a large mixing bowl, add the double cream, Mascarpone, sweetener, vanilla & almond extracts and the gelatin. Mix until the mixture becomes thick and forms peaks.

10. Gradually pour in the remaining brandy syrup and continue to mix until the mixture gets thicker and firm.

11. Pour 2/3 of the mixture on top of the first sponge layer, up to the top of the springform tin. Add the second layer of the walnut sponge and tighten the belt of the springform.

• 

• 

12. Add the second layer of sponge and then cover it with the remaining Mascarpone mixture.

13. Sprinkle the top with chopped roasted walnuts. Transfer it to the fridge for 2 hours.

Release the springform belt and gently pull the sides up. Even the Mascarpone mixture if needed.

If you try this recipe, drop me a line to let me know how it was for you!

• 

•