cranberry gingerbread layer cake
Adapted from: http://www.eater.com/2015/11/24/9790684/naked-cake-technique-christina-tosi
100g cranberries (unsweetened, fresh or frozen)
26g xylitol OR erythritol (or a few drops of stevia)
1/4 teaspoon salt
simmer all ingredients 10-20 minutes or until thick but still spreadable, then blend or puree until smooth
chill in the fridge until ready to use
2/3 a batch of low-carb gingerbread cake (or you can make a whole batch and use the leftovers for another use... aka snacking)
slice (or bake separate layers) into 3 layers that will fit snugly in the cake mold/ring of choice for your layer cake
cool fully before layering
4 tablespoons cranberry juice (unsweetened, undiluted)
Note: this adds 8grams of sugar to the whole cake, so OMIT THIS IF: you are diabetic or in the adaptation phase of ketosis. It can be substituted with a mix of 2 tablespoons of erythritol dissolved in 2 tablespoons of water, with flavoring of your choice added (such as vanilla).
Cranberry White Chocolate Crunch:
80g low-carb pie crust baked in small chunks OR low-carb sugar cookie dough baked in small chunks until crunchy
90g sugar-free white chocolate, melted
15g freeze-dried cranberry powder (grind freeze-dried cranberries in a spice grinder)
Dust the (cooled) pie crust chunks with the cranberry powder and toss until evenly coated.
Drizzle the melted white chocolate on top, then toss to coat.
Let sit for 5 minutes, then toss again. Repeat every 5 minutes until the chocolate has hardened.
Pie Dough Frosting:
150g pie crust crumbs (low-carb pie crust baked in small chunks AKA "crumbs")
80g sugar-free white chocolate
1 tsp. vanilla
1 tsp salt
Melt together all the ingredients except the pie crust crumbs.
Once melted and fully mixed, add to a blender or food processor, add the pie crust chunks, then blend until smooth.
Keep at room temperature until ready to use.
1/2 cup cranberry white chocolate crunch
white chocolate + sugar-free dried cranberries
a design of powdered erythritol + powdered cranberries
Layer Cake Instructions: (for one medium sized, 9-layer cake)
Prepare your cake mold or cake ring tall enough to support at least half of your layer cake (see video above). Line it with acetate or a strip of parchment paper tall enough to cover all sides of the cake ring and rise above it to the height of your final layered cake.
Place a round of gingerbread cake into the mold. Stuff the edges with cake scraps if there are any gaps.
Use a clean spray bottle or a brush to soak the cake lightly with 1/3 of the cranberry juice.
Spoon on 1/3 of the cranberry puree and spread it into an even layer.
If using as decor, set aside 1/2 cup of cranberry white chocolate crunch, then take 1/3 of the remaining crunch and sprinkle it on top of the cranberry layer, pushing it in slightly.
Spoon 1/3 of the pie crust frosting on top of the cranberry/crunch layer and carefully nudge it out towards the edges to create an even layer. Make sure to spread it all the way to the acetate on the sides of the cake ring.
Repeat the cake+soak & puree+crunch & frosting layering process two more times. If at any point you find that you are running out of room in your cake ring/mold, add an extra layer of acetate around the edge of your half-built layer cake (sitting on top of the highest layer of filling) so that it can hold up any cake that rises above the current height of the cake ring.
Smooth out the top of the frosting on your almost-finished cake, ideally use an off-set spatula to get it very flat.
Cover the top with a layer of cling wrap or baking parchment, then place in the freezer and freeze solid, 4-5 hours (or overnight).
Once frozen, remove from the cake mold, place onto your serving plate, carefully remove the acetate from around the sides, and let thaw in the fridge for another 4-5 hours.
Once ready to serve, place those reserved cranberry white chocolate crunch in a ring on top of the cake, or decorate as you wish with cranberries, white chocolate, powdered sweetener, and/or low-carb gingerbread cookies.