Ratio    3:1

Total calories    4060 kcals    
 

Fat                      394g

Protein               60g

Carbohydrate    67g

Click here to print!

This recipe includes the sponge, filling, ganache and daisy decorations.

Suggest cutting the cake into 12 slices to include 1 wafer daisy.

Per slice 338 kcals, 32.8g Fat, 5g Protein, 5.6g Carbohydrate.

Ingredients

For the sponge

60g Panda flour

40g Cocoa powder (Tesco)

24g Dr Oetker Baking powder

154g Aldi Cowbelle double cream

80g Butter (softened)

10ml Dr Oetker vanilla extract

196g whole eggs raw (beaten)

100g Sukrin:1

For the filling

75g Philadelphia full fat cream cheese

37g Butter (softened)

20g Sukrin icing

For the ganache

150g Lindt Dark Excellence 90%

60g Aldi Cowbelle double cream

20g Sukrin icing

76g butter

To decorate

12 x Dr Oetker Wafer Daisies

Method

For the sponge

1. Weigh and mix all dry ingredients in one bowl.

2. Weigh and mix all wet ingredients in another bowl.

3. Gradually add dry ingredients to bowl with wet ingredients and mix well.

4. Grease and line 2 x 7” round loose bottom cake tins.

5. Divide mixture evenly between 2 cake tins and bake in oven at 150 degrees for 20 minutes.

6. Allow to cool in tin before turning out onto a cooling rack.

For the filling

1. Cream butter, cream cheese and Sukrin icing together.

2. Add a splash sugar-free banana syrup (optional).

3. Sandwich the two cakes together with cream cheese filling.

For the chocolate ganache

1. Melt all ingredients in a small saucepan.

2. Mix well together (if this starts to split just add a little hot water) and spread evenly over the whole cake. 

To decorate

Decorate with the 12 Dr Oetker Wafter Daisies evenly around the side of the cake. 

Recipe by keto mum - Julie Chambers

© The Daisy Garland