A delicious, light and guilt-free Christmas dessert that will add colour to any Christmas table!
| Prep Time: |
10 minutes |
| Cook Time: |
30 minutes |
| Makes: |
2.4kg |
| Serves |
10-12 |
| Difficulty Level |
medium |
INGREDIENTS
- Lakanto Sponge Cake chopped into 3cm pieces (See Recipe below)
- Lakanto Chantilly cream (See Recipe below)
- Lakanto cranberry jelly room temperature (See Recipe below)
- Lakanto custard (See Recipe below)
- 1 cup of fresh strawberries
- ½ cup blueberries
- ½ cup raspberries
SPONGE CAKE
INGREDIENTS
METHOD
- Preheat oven to 170°C/150°C (fan-forced). Grease two x 20cm diameter round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
- Sift flours together with salt, three times to aerate.
- In a separate bowl, beat eggs and sweetener in a large bowl with electric beaters on medium-high speed for 8-10 minutes, or until the mixture is thick, pale and increased in volume.
- Slowly add the sifted flour mixture over the beaten eggs, simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level the batter, gently spin tins on kitchen counter.
- Bake for 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.
- Turn out onto baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
CHANTILLY CREAM
INGREDIENTS
- 3 cups - whipping cream
- 1/3 cup - Lakanto Monkfruit Classic Sweetener
- ¼ tsp - vanilla essence
METHOD
- Whip the cream until it forms soft peaks.
- Add Lakanto Sweetener and Vanilla.
- Place into a bowl and refrigerate.
VANILLA CUSTARD
INGREDIENTS
- 1 cup milk
- 1 cup thickened cream
- 1 vanilla bean
- 4 egg yolks
- 1 tbsp cornflour
- 1/3 cup Lakanto Monkfruit Classic Sweetener
METHOD
- Mix all the ingredients together in a small pot.
- Place on a low heat and stir continuously until the mixture begins to thicken.
- Allow the custard to bubble as this helps to cook out the cornflour.
- Once the Custard is thick remove from the stove and place in a Kilner Jar or Bowl.
- Cover the custard with greaseproof Paper touching the custard this will stop a skin forming.
- Chill and use as required.
JELLY
INGREDIENTS
- 2 tbsps Sugar Free Cranberry Concentrate (Dynamic Health)
- 1 ltr water
- 1/2 cup Lakanto Monkfruit Classic Sweetener
- 2 tbsps vegan gelatine powder
- 4 tbsps chopped dried cranberries
- Combine the cranberry concentrate and water in a small pot heat until warm - do not boil.
- Dissolve the Gelatine in 4 Tbsp hot water and add to the Cranberry Juice along with the sweetener.
- Allow the mixture to cool slightly.
- Place in a bowl or serving dish.
- Cool for 30 minutes in the fridge and add the chopped cranberries.
- Stir the mixture just before it begins to set.
- Use as required.
TO ASSEMBLE
- Using whichever serving vessel you prefer.
- Start by layering in a small amount of Jelly and Chopped Sponge chill until set approx. 30 min.
- Next add a layer of Custard and return to the fridge approx. 10 min.
- Carefully add anther layer of jelly with the fruit and set in the fridge.
- Finally, once set pipe the Chantilly cream on top and finish with fresh fruit.
- Place back in the fridge and serve.
Tip
- Top with some extra custard and your favourite cookies crumbled....
RSLA0057**
Approx. Nutritional Information Per Serve 220g Energy 1730 kJ (413 Cal) Protein 5.9g Total Fat 35.0g Saturated Fat 21.3g Carbohydrate 16.2g Fibre 2.6g Sugar 6.9g Sodium 123mg