Two vanilla sponges sandwiched with a custard filling and topped with a butterscotch & flaked almond sauce. Remember to keep the slices thin, its a rich cake!
Greaseproof paper, I prefer a silicone sheet
Non stick saucepan
Makes 15 slices.
With fudge #1, each slice contains: 176 Calories / 2.4g Carbs / 6.6g Protein / 14.9g Fat
With fudge #2, each slice contains: 167 Calories / 2.3g Carbs / 6.6g Protein / 14g Fat
The sweeteners used in the Werthers are isomalt and acesulfame-K. These are low carb due to their low GI, but they're not clean keto. The carbs listed on the Werthers packet are mainly from polyols, so are not counted when tracking. To avoid the Werthers completely, use fudge #2.
100g Ground Almonds or other milled nuts / seeds
50g Coconut Flour
1 tsp Baking powder
35g Greek or Greek-Style Yogurt
5 Medium eggs, separated
120g Double Cream
75g Flaked Almonds
100ml Unsweetened Almond Milk
30g Unsalted Butter
30g Double Cream
1 tsp Vanilla Extract or a few Toffee Flavdrops from MyProtein
250ml Milk (suitable milk of your choice, e.g. unsweetened almond milk)
2 Gelatine Sheets or 7g Gelatine Powder
2 tsp Vanilla Extract
3 Medium Egg Yolks, whisked
25g Unsalted Butter
Fudge Top option #1
Fudge Top #2
Custard (Creme Patissiere):
Cake Part 1
Preheat the oven 170°C.
First whisk up the egg whites.
Add all the other cake ingredients, including the egg yolks, to the egg whites and mix well.
Line a bread tin with greaseproof paper or a silicone sheet.
Put HALF of the cake mixture into the lined bread tin and spread evenly (you could weigh the mixture to be exact)
Bake for approx. 20 minutes.
Meanwhile, whilst the cake is cooking, make either fudge topping #1 or #2.
Fudge Top #1
Add the double cream and sweets to a non-stick saucepan.
Heat up the mixture, continuously stirring, until the sweets have melted and you have a smooth thick sauce. Careful not to over cook this and take the pan off the heat as soon as the sauce has turned fudge colour.
Add to this the flaked almonds and stir until all the almonds are well coated.
Fudge Top #2
Put the almond milk, butter and cream in a pan.
Gently melt and allow the milk to reduce whilst stirring constantly. This will thicken into a glossy sauce after around 15 minutes. If it's not thickening, add a little more cream.
Leave it to rest for around 5 minutes. It may begin to separate slightly - just beat it again and it will go back to a glossy sauce.
Add the flaked almonds to the sauce and stir until all almonds are well coated.
Cake Part 2
Allow the first layer of the cake to cool.
Add the other half of cake mix to the lined bread tin, spread evenly and top with the fudge topping and spread evenly again.
Bake this at 170°C for approx. 20 minutes and allow to cool.
In a bowl of cold water, soak 2 gelatine sheets for 5 minutes. If you are using gelatine powder, make up 7g according to the packet instructions.
Add the milk, sweetener, gelatine and vanilla extract to a saucepan and slowly bring to almost boil, but not quite, stirring continuously until the sweetener and gelatine has dissolved.
Pour this into a bowl and allow to cool slightly.
Add the egg yolks to the milk mixture and mix well.
Now transfer this all back to the saucepan, add the butter and bring to not quite boiling!
Stir continuously, beating the mixture over a medium temperature. It must NOT boil.
Keep stirring / beating for about 5 minutes till the custard has thickened. See the notes at the bottom of this page if the custard curdles.
Transfer this custard to another bowl and allow it to cool in the fridge. Keep an eye on the custard, giving it the odd stir. Mine took around 30 minutes to set solid. It needs to be spreadable but still hold its structure.
Once both cakes are both cooled, pop cake 1 back into the lined bread tin (cling film works well here)
Spread the cooled custard evenly over the top
Place the second layer (the one with the fudge topping) on top.
Pop in the fridge and allow to set. For best results, leave it as long as you possibly can. For me it was 2 hours the first time, the next it took more. Basically don't rush the process and be patient... it'll be worth it!
If the custard curdles, turn the temperature down and beat hard until the curdles have gone. Slowly heat it, beating until slightly thickened. Failing that, blend it in a nutribullet-style blender or with a hand blender.