Sykurlaus karamelluterta með kanil og bananarjóma

Sugar-free caramel cake with cinnamon and banana cream

Yesterday we had a visit from a friend who is trying to eat as little sugar as possible - so I tried to bake a compatible cake. Icelanders often love sweet cream cakes, so I was very happy when I discovered a recipe for sugar-free cream cake on an Icelandic website. As a sugar substitute I used sprinkled sweetener (strásæta), which I bought here at Bónus, but as far as I know you can also find it in other shops, such as Hagkaup.

The sprinkled sweetener consists of erythritol, has around 70% of the sweetness of table sugar and can in principle be used like sugar when baking. Erythritol is odorless, heat-stable and does not bind moisture from the environment, meaning unlike sugar, it does not clump. When dissolved in liquids, it has a cooling effect. It is almost calorie-free (0.2 kcal per 100 g) and, according to studies from the 1990s, has no effect on blood sugar or insulin levels. Additionally, it cannot be metabolized by oral bacteria and therefore does not cause tooth decay. However, it is recommended that a healthy adult should not consume more than 35 g of erythritol per day on average to avoid a laxative effect and, if possible, no increased risk of heart disease and blood clots.

Ingredients

Ingredients for the soil

4 eggs (separate)

110 g sprinkled sweetener

4 Tbsp water

4 Tbsp oil

1 pinch of ground vanilla

2 tsp baking powder

140 g flour

1 pinch of salt

Caramel melt

110 g butter

100 g sprinkled sweetener

1/2 tsp cinnamon

3 - 4 Tbsp whipping cream

1 pinch of coarse sea salt

Banana cream

200 ml whipped cream

1 banana

1/2 tsp baking powder

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

For the cake bases, separate the egg whites and yolks.

Beat the egg whites until stiff, then gradually add the sweetener until the egg whites are completely stiff.

In a bowl, mix the egg yolks with the water, oil and ground vanilla.

Gently fold in the egg whites.

Add more flour and baking powder and mix briefly with the mixer on low speed until everything is mixed.

Bake the dough in two portions in a springform pan lined with baking paper (approx. 20 - 24 cm) in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 15 - 20 minutes (test with a toothpick!).

Now prepare the caramel sauce:

Melt the butter and the sprinkled sweetener in a saucepan. Add the 3 tablespoons of cream, some coarse sea salt and the cinnamon and stir. Let everything boil down slowly. Then remove the pot from the heat and let it cool down a little.

For the banana cream, whip the whipping cream with 1/2 teaspoon of baking powder until stiff.

Mash the banana thoroughly with a fork and carefully fold it into the whipped cream.

Then assemble the cake:

When the cake layers have cooled completely, remove the bottoms of the cake layers from the baking paper. Set aside about 1/3 of the caramel sauce and spread the rest of the sauce on the two bases.

Then place one of the bases with the coated side up on a cake plate, spread it with the banana cream and place the second base (with the coated side down) on top.

Then carefully spread the remaining caramel mixture over the cake, perhaps sprinkling a little lava salt around the edge to taste.

Place the cake in the refrigerator for at least 2 hours and then serve well chilled.

[Translated from here.]