Keto Oreo Dream cake
This is our favorite cake when we want to treat ourselves with something special. Wherever it is served, it is loved by all!
Chocolate meringue cake base:
|113 g dark chocolate|
|60 g erythritol|
|2 tbsp tagatose or xylitol|
|6 eggs (large)|
Fluffy marshmallow cheese cream
|1 glass sugarfree marshmallow dip, e.g. Walden Farms|
|250 g cream cheese (neutral)|
|1 vanilla bean (or vanilla powder)|
|5 dl whipping cream, sugarfree|
|60 g powdered erythritol, confectioners|
|40 g tagatose or xylitol|
|100 g white chocolate|
|4 sheets gelatin|
|1 pk sugarfree Oreos / Atkins endulge chocolate / berries (or filling of your choice)|
Chocolate frosting cream
|25 g cacao powder, preferably raw|
|0.5 dl boiled water|
|340 g butter (unsalted)|
|25 g powdered erythritol, confectioners|
|25 g coconut palm sugar (or 2 tbsp tagatose)|
|1 ts tagatose or xylitol|
|1 pinch salt|
|450 g dark chocolate|
|2 dl whipping cream, sugarfree|
Keto Oreo Dream cake Directions
Chocolate meringue cake base:
- Preheat the oven to 175 C or 350 F degrees.
- Melt the chocolate in the microwave for about 1-2 minutes, but take it out every 30 seconds to stir. When the chocolate has melted, set it aside until it has cooled (but is still runny).
- Separate the egg yolks from the egg whites.
- Mix erythritol and tagatose together in a cup. Set aside 2 tablespoons of the mix for the whipping of the meringue. Pour the rest of the sweetener into a bowl together with the egg yolks. Whisk this for about 5 minutes until it gets nice and fluffy. The mixture should fall down as you see in the picture, then it is perfect.
- The melted chocolate, which is completely cold, but still liquid, is then added to the mixture. Stir until everything is well blended together.
- Now, whisk the egg whites together with the 2 tablespoons of sweetener (set aside earlier), and add a few drops of lemon juice. Do not whip it too long! Then gently mix this meringue into the chocolate-egg mixture, preferably with a spatula.
- Put some parchment paper in the bottom of a cake tin and pour in the cake batter. Put the cake in a preheated oven at 175 C or 350 F for about 16-20 minutes. (Check the center when finished. It should be soft but not runny.)
- Place a plastic bag or plastic wrap in a similar-sized cake tin or in one slightly larger than the first. It must be a cake tin with a removable bottom. (If you must use the same cake tin that you baked in; make sure it is completely cooled off before use!) After the baked cake has completely cooled, place it in the new, plastic-covered tin (as shown in the photo).
Fluffy marshmallow cream cheese:
- Start by pouring the cream cheese, marshmallow dip, and vanilla powder into a bowl. Mix this for a few minutes until fluffy.
- Meanwhile, soak the gelatin sheets in cold water for 5 minutes. After 5 minutes, take them out of the cold water, squeeze out all the water, and put them in another bowl or cup. Pour 1-2 tablespoons of boiling water over and stir until melted.
- Melt the white chocolate in a microwave for about 1 minute, but stir often so everything is well melted and mixed. Let rest a bit before pouring into the cheese mixture. Mix this well together.
- Pour the liquid gelatin into the batter by pouring it in a thin stream while you mix.
- Whip the whipped cream in a separate bowl. Right before it thickens, add erythritol and tagatose. Whisk until the cream is ALMOST stiff. (It's important not to whip too much!) Then mix the cream with the cheese batter.
- Smear a generous layer on the previously baked cake bottom, use about half of the mixture. (If the shape of the tin is larger than the cake; make sure to fill with cream around the entire edge.) Now you can either add crushed oreo biscuits, chopped Atkins chocolate, berries, or whatever you prefer as a filling in your cake. Press the filling well into the cream.
- Pour the rest of the cream over the top. Then cover the cake with plastic wrap and put it in the fridge or freezer until it hardens.
If you choose to drop the chocolate frosting cream described in the next step, you can instead melt chocolate and pour it over the cake at the end.
Chocolate frosting cream (optional, can be omitted for a simpler version):
- Mix cocoa powder together with boiled water until everything is well mixed.
- Melt the chocolate in the microwave for about 1-2 minutes, but stir along the way to make sure it does not burn. Then let it cool completely.
- With a mixer, mix together butter, sweetener, and salt until fluffy. Reduce speed and add melted runny (but cold) chocolate. Then mix in the cocoa powder that you have previously mixed with hot water. Mix further until you get a nice frosting.
- Add 2 dl liquid whipping cream at the end, and then put the frosting in the freezer (approximately 10 min) before you spread a thick layer on top of the cake.
- When you are sure that the cake has hardened, take it out of the mold and decorate it with more chocolate frosting. If you want to frost the sides of the cake but find it difficult to make the frosting stick; you can use a piping kit and pipe the frosting on by starting at the bottom and working your way up (see photo).