Low-Carb Genoise Sponge Cake:
4.5 ounces of flour substitute (I use 3 parts almond flour and 1 part coconut flour, plus 1 teaspoon of guar gum per each 1 cup of flour substitute)
2 ounces butter
1/2 teaspoon salt
7 ounces sweetener (I recommend a mix of mostly erythritol or xylitol, with a little bit of maltitol or isomalt for structural support)
1 teaspoon vanilla
This recipe makes a 18" by 13" sheet cake or one 9" round cake.
"Set a saucepan big enough to hold your mixer bowl on the stove with an inch of water in it. Bring it to a simmer. Meanwhile, sift the flour and salt together into a medium bowl. Melt the butter in a small saucepan and set aside.
Mikans are a type of Mandarin Orange grown in Wakayama Prefecture in Japan. They were in season when I stayed there this summer, and so I made some low-carb petits fours (tea cakes) flavored with mikan curd.
#1 Moist Sponge Cake:
#2 Mikan Curd:http://travelingpastryhunter.blogspot.com/2016/09/citrus-curd-recipe.html
Use mikan/tangerine/madarin orange juice for the citrus juice, along with the zest from the fruit you picked.
#3 White Mirror Glaze
(So, the recipe I used in the video of this dessert is a really bad one, so please ignore that recipe and use this once instead.)
Slice the cooled cake into three horizontal layers. Place the first slice into the bottom of a container that fits it snugly and top it with a layer of chilled mikan curd (line the container first with clear cling wrap so that you can easily remove it later). Repeat once more, then top with the last layer of cake and freeze the entire dessert for at least 1 hour, or until frozen through.
Remove from the container and trim or smooth down the sides until you like the look of the cake. Return to the freezer while you re-heat your glaze. Once the glaze has reached between 90-94F, take out your cake, place it on a stable item that is slightly smaller than it, with a pan or baking sheet underneath everything to catch the excess glaze. Pour the glaze over the entire cake, making sure to cover all sides. Let the glaze finish dripping off, then go ahead and smooth off the bottom edges and move directly to a serving platter. Put the cake in the fridge for an hour to defrost (will take longer if it is a larger cake) before serving.
Low-carb White Mirror Glaze:Adapted from this recipe: http://www.chefiso.com/p/white-chocolate-mirror-glaze-recipe
300g cacao butter (or sugar free white chocolate, just reduce the amount of sweetener used below)
50g maltitol or isomalt syrup
a pinch of salt
20g powdered gelatin
Bloom the gelatin in an equal amount of cold water and set aside.
Heat the water, sweeteners, cream, and syrup until fully dissolved and well combined.
Remove from the stove and add the soaked gelatin, mixing until dissolved.
Pour this mixture over the cacao butter and wait about 5 minutes for it to melt. Using an immersion or regular blender, blend until smooth and emulsified.
Strain this through a seive and chill either in an ice bath or in the fridge, stirring regularly to prevent a skin from forming on the top.
Once the glaze has reached between 90-94F, pour it over your prepared and fully-frozen dessert. (The link above shows the original recipe and a video demonstrating this whole process.) Once it has finished dripping, smooth down the bottom edges and transfer to the final serving platter, then place in the fridge to fully defrost (1-4 hours depending on size).
No-sugar-added Citrus Curd:
Adapted from the citrus curd recipe here: http://www.thekitchn.com/your-template-for-sweet-and-tangy-citrus-curd-5-ways-227759?crlt.pid=camp.LmT44CQKZcSF
1 cup of citrus juice
the zest of one large citrus fruit
1 large egg
2 large yolks
1/4 cup of erythritol or xylitol
4 tablespoons of cubed butter
a pinch of salt
Whisk together the egg, yolks and sweetener until fully combined, then add the zest and juice until well mixed. Heat over low flame, stirring constantly, until it is thick enough to coat the back of a spoon and is just on the verge of boiling. If you have a thermometer do not let it pass 180F. Strain the mixture into a bowl and mix in the butter cubes and salt. Chill thoroughly before using.
Low-Carb Dense Vanilla Cake:
Adapted from the cake recipe here: http://joyfilledeats.com/tres-leches-cake/
(I made a one-portion version of this recipe, so just multiply the amounts if you want a larger cake(s)).
1 large egg
1 tablespoon of erythritol or xylitol (add more if not adding frosting/glaze/filling later)
1/2 teaspoon of vanilla essence
1 tablespoon of cream
3 tablespoons of flour substitute (I use 3 parts almond flour, 1 part coconut flour, and a teaspoon of guar gum per cup of final mixture)
1/4 teaspoon baking powder
1/8 teaspoon salt
Preheat oven to 350F.
Beat the sweetener, vanilla, cream and the egg until well combined. Mix the flour substitute, baking powder, and salt together in a separate bowl, then mix into liquids. Pour into a suitable baking pan or cupcake liner and bake for 10 minutes. If a toothpick or knife inserted into the middle does not come out clean, bake for an additional 5 minutes. Cool fully before slicing.