Preparation time: 20 minutes; Baking time 30 minutes; Makes 8 servings
Most people like to celebrate birthdays. Traditionally, for many of us a birthday cake has been part of this day and the celebration. For some, when they switch to PKD, it is easier to let the cake go, than for others.
I created this recipe for those, who are healthy and/or recovered, and would like to have a cake on special occasions.
All the ingredients are allowed on the Paleolithic-Ketogenic Diet, but let's be clear! This is not a nutritious meal to heal a disease but a treat, that should be reserved for very special occasions only.eparation time: 20 minutes • Cooking time: 25 minutes • Makes 8 sPreparation time: utesCooking time: 25 minutes • Makes 8 servings
Ingredients
1 PKD Sponge Cake (see recipe here)
Cream
6 egg yolks
0.5-1 tbsp honey
Salt
2 tsp fresh organic lemon juice (optional)
Zest of half a lemon, organic, non-treated (optional)
Method
Bake the sponge cake according to this recipe.
Whip the egg yolks with the honey, the lemon juice, the lemon zest, and the salt with an electric hand mixer until fluffy.
Place the mixture into a saucepan and start to heat on low-heat, mixing continuously with a wooden spoon, until thickens. It will take about 10 minutes, but maybe a bit longer. Make sure you don’t overheat the cream.
Let the cream cool and settle for at least two hours in the fridge (I skipped this step;).
Spread the cream over the cake.
Decorate with a few berries and serve immediately.
Note: if you don’t serve the whole cake immediately, make sure that the cream is completely settled before spreading it over the cake (mine was not:). If you don’t have enough time, put the cream only over the slices you are eating and store the rest separately in the fridge. You can also add about 20 g pork jelly to the cream to make it more solid.
