Sugar free St Honoré cake

Ingredients:
Batter:
	Carbs
125 g white flour	95.00
50 g butter	0.00
125 ml water	0.00
3 eggs	0.00
1 pinch of baking powder	0.00
	95.00
Cream:
	Carbs
7 g (or 5 leaves) gelatin	0.00
150 + 50 ml milk (1,5%)	9.00
2 tsp sweetener	0.00
3 eggs	0.00
½ packet of vanilla custard powder (20 g)	17.00
100 ml whipping cream	3,0
	29.00
Total   carbs (g):	124.00
Cut the cake into 4 pieces.  1 piece contains 31 g carbs

 Preparation:
 
Batter:

1.       Place the water and butter into a pan on medium heat. Heat gently until the butter has melted.

2.      Pour in the flour. With a wooden spoon start stirring the mixture vigorously once the mixture comes away from the side of the pan (2 mins); transfer it into a large bowl.

3.      Beat in the eggs one at a time, by using an electric hand whisk. (This is very important. Beat only one egg at a time and stir it until it is smooth, then add the next egg.)

4.      Preheat the oven to 220 C.

5.      Line a baking tin (17 cm) and a separate tray with parchment paper.

6.      Put the pastry into a piping bag and make 8 small buns on the tray (this will be the decoration). Pipe the remaining pastry on the bottom of the tin by drawing circles (the circles will come together while baking and this will be the base of the cake) If you do not have a baking tin just draw a 17 cm circle and pipe the pastry on that.

7.      Transfer the baking tray and the tin to the oven and bake until 10 minutes. Leave them in the oven for 2 more minutes after switching off.

 

Cream

1.       Put the gelatin in 50 ml cold water. Stir. Leave to stand.

2.      Put 150 ml milk into a pan on medium heat.

3.      Divide the eggs.  Beat the egg yolks with the sweetener, the custard powder and 50 ml milk.

4.      Mix the egg yolk mixture with the 150 ml warm milk and put it above a pan of boiling water. Add gelatin and mix well. (First add 1 tbsp. warm cream mixture into the gelatin in order to melt it and another and then add the gelatin into the cream. If it is not smooth use an electric whisker.)

 

 

Assembling the cake

Put the pastry back into the 17 cm tin. Line the side of the tin with parchment paper. Pour the cream above the pastry. Leave to stand it for at least 4 hours or overnight.

Whisk the whipping cream, put it into a piping bag and decorate the top of the cake. Put the pastry buns on top of the cake and decorate them with the remaining  whipping cream.

 

Ingredients:

The above ingredients were purchased in Hungary.  The carb content is calculated on the basis of the items bought in Hungary. I used low calorie sweetener called SÜSSINA in powder form. Calculation is based on the chart issued by the National Institute of Food and Nutrition Science of Hungary.