Name: White chocolate cake with rose water
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 1 piece Egg; 5 g Ghee (melted); 20 g Almond flour; 5 g Coconut flour; 1 1⁄2 tsp Coconut milk; 5 g Arrowroot powder; 0 Tbsp Lemon juice; 0 pinches Salt; 0 tsp Bakin Soda; 2 tsp Maple syrup; 0 tsp Vanilla powder; 5 g Cacoa butter; 10 g Honey; 1⁄4 Tbsp Almond flour; 0 tsp Vanilla powder; 1 1⁄4 Tbsp Coconuts cream; 5 g Cacoa butter; 1⁄4 Tbsp Rose water

Nuts

Fruit

Chicken egg

Citrus

Chocolate

Marinka Bil

Hand mixer

Oven

Cake mold (22cm)

Snack

Dessert

Paleo

Vegetarian

For the cake:

For the frosting:

White chocolate cake with rose water

Preheat the oven to 345°F and cover 2 springform tins with a diameter of 7 to 9 inches with baking paper. Grease the edges.

Mix the dry ingredients for the cake in a mixing bowl. Add the remaining ingredients and stir well with a whisk.

Spread the batter over the springform tins and smooth out with a spatula. Bake the cakes for 40 minutes.

Allow the cakes to cool completely and make the frosting in the meantime.

Mix the ingredients for the frosting together in a large bowl and use a hand mixer (or food processor with whisk) to whip it lightly. Do not put the frosting in the fridge for more than half an hour, otherwise it will become too hard.

Divide ⅓ of the frosting over 1 of the cakes. Place the other cake on top and divide the rest of the frosting over the top and sides of the cake.

Keep the cake in the refrigerator until serving.

White chocolate cake with rose water

White chocolate cake with rose water

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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