MERINGUE FLAG CAKE (LOW-CARB, GLUTEN-FREE, NUT-FREE, KETO)

Prep time:  30 mins; Cook time:  8 hours; Total time:  8 hours 30 mins; Serves: 12

 

This is a low-carb sheet cake made of crispy meringue, topped with fresh whipped cream and berries to make this Independence Day dessert both fresh and keto-friendly.

 

INGREDIENTS

1 tsp white vinegar (for wiping bowl and whisk)

300 ml room temperature egg whites (about 8 large eggs)*

½ tsp cream of tartar

12 Tbsp powdered erythritol, like Swerve Confectioners (more as needed and to taste)

1 tsp pure vanilla extract (optional)

2-3 cups whipped cream

80-85 raspberries

50 blueberries

 

INSTRUCTIONS

1. Preheat oven to 275°F. We will turn down the oven to 225°F when we start whipping the meringue.

2. Using a paper towel soaked in white vinegar, wipe down your metal or glass bowl and whisk to remove any residual grease, soap, etc.

3. If needed, blend erythritol in a blender or food processor to get a fine powder.

4. Sift powdered erythritol and set aside.

5. Cut a piece of parchment paper to fit inside your cookie sheet. I use an Exacto knife to cut an outline of the interior of the pan. Use a cookie sheet that won’t warp when it gets hot because that sharp movement can greatly disturb the meringue and cause it to slip or sink. Using a straight-edge, trace a flag shape of 8 inches by 12 inches. Turn the paper over so the outline is under and won’t transfer to the meringue. Set aside.

6. Add egg whites to your freshly cleaned bowl and start whipping the egg whites and cream of tartar on low to medium-low until the eggs get a little frothy. Then, increase speed slowly until you get to a medium or medium-high speed. Every mixer is different. On my KitchenAid stand mixer, I increase to 3-4. Whisk just until soft peaks form. Go ahead and turn that oven down to 225°F now too.

7. When you have foamy soft peaks, start adding the powdered erythritol slowly, about a tablespoon at a time. Make sure each spoonful is fully incorporated before adding the next. Continue to whip until the meringue is no longer gritty between your fingers. It should feel silky soft and have stiff peaks.

8. Add the vanilla, if using, and whisk a few more seconds to mix through.

9. Stop the mixer and gently pour the meringue onto the paper, molding into a flat flag shape. Try to keep the edges as high or higher than the middle – not sloping downward. Use the edge of a rubber spatula or the back of a wooden spoon to smooth the sides and square the meringue edges. At this point, you can use the back of the spoon to create some craters over the surface if you wish. However, keep in mind, we will frost the meringue with whipped cream so it’s probably not necessary. We do actually want a pretty flat, even surface once frosted.

10. When you are happy with the shape, place the meringue in the oven and leave for 60 minutes without peeking. If the meringue is set and starting to brown, turn the oven off and leave the meringue in the oven, undisturbed, overnight to completely cool and get crisp. We need a fairly crispy surface to cover in whipped cream. If needed, you can continue cooking for 30 minutes or more and then cool fully and slowly in the oven.

11. When your meringue is cool and crispy, gently frost with whipped cream. I then make two lines in the whipped cream to square off a 4.5”x4.5” space as a guide for the blueberries. The first row of blueberries will have 6 berries evenly spaced, and the next row will have 5 blueberries indented. Continue this pattern until you have placed all fifty blueberries. The last row should have 6 blueberries.

12. Evenly space raspberries into four rows/stripes next to the blueberry covered square and three longer rows/stripes under the square. I used 9 raspberries for the shorter stripes and 15 raspberries for the longer stripes. When you are happy with your flag, it’s ready to serve! Try to devour it all within 24 hours. If not, place in an airtight container in the refrigerator.

 

NOTES

1. DO NOT use pasteurized egg whites, usually found in cartons in the egg section.

Read All our Patriotic Day Keto Recipe.

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NUTRITION INFORMATION

Serving size: 1/12th cake; Calories: 162; Fat: 15 g; Carbohydrates: 4 g; Sugar: 2 g; Fiber: 1 g; Protein: 4 g.

Source :- www.idreamoffood.com