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Heart-Healthy "World's Best" Cake (Low-Carb & Low-Fat Adaptation)

Okay, here is a recipe for a healthier, lower-carb, and lower-fat version of the Norwegian "World's Best Cake" (Verdens Beste). This recipe focuses on heart-healthy ingredients and provides estimated nutritional information.

Recipe Name: Heart-Healthy "World's Best" Cake (Low-Carb & Low-Fat Adaptation)

Cuisine: Norwegian (Adapted)

Dietary Preferences: Heart-Healthy, Lower-Carb, Lower-Fat

Yields: 12 servings Prep time: 30 minutes Cook time: 30-35 minutes

Estimated Nutritional Information (per serving):

  • Calories: Approximately 250-300

  • Protein: 8-10g

  • Carbs: 20-25g (Net carbs will be lower depending on flour choice)

  • Fat: 12-15g (primarily from nuts and healthy oils)

Note: These are estimates and can vary based on specific ingredient brands and portion sizes.

Ingredients:

For the Cake Base:

  • 1 ½ cups almond flour (or a blend of almond and coconut flour - see notes)

  • ¼ cup oat flour (for added fiber and heart health)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup monk fruit sweetener (or your preferred low-carb sweetener, adjust to taste)

  • 4 large egg whites

  • ½ cup unsweetened applesauce (for moisture and to reduce fat)

  • 2 tablespoons olive oil or melted coconut oil (choose a heart-healthy option)

  • 1 teaspoon vanilla extract

  • ½ cup unsweetened almond milk (or any plant-based milk)

For the Meringue Topping:

  • 3 large egg whites

  • ¼ teaspoon cream of tartar

  • ½ cup monk fruit sweetener, powdered (powdering helps it dissolve better)

  • ½ teaspoon vanilla extract

  • ½ cup slivered almonds, lightly toasted (toast in a dry pan over medium heat until fragrant, be careful not to burn)

For the Filling (Optional, but recommended):

  • 1 cup light whipped topping (such as Cool Whip Lite or a similar reduced-fat option) OR

  • 1 cup Greek yogurt (plain, non-fat) sweetened with a touch of erythritol or stevia and vanilla extract.

Equipment:

  • Two 9-inch round cake pans

  • Parchment paper

  • Mixing bowls

  • Electric mixer (handheld or stand mixer)

  • Rubber spatula

  • Measuring cups and spoons

  • Oven

Instructions:

1. Prepare the Cake Pans:

  • Preheat oven to 350°F (175°C).

  • Grease two 9-inch round cake pans with cooking spray (or line with parchment paper rounds for easy removal).

2. Make the Cake Base:

  • In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, and sweetener.

  • In a separate bowl, whisk together the egg whites, applesauce, olive oil (or coconut oil), vanilla extract, and almond milk.

  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

  • Divide the batter evenly between the prepared cake pans.

3. Prepare the Meringue Topping:

  • In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

  • Add the cream of tartar and continue beating until stiff peaks form.

  • Gradually add the powdered sweetener, beating until the meringue is glossy and smooth.

  • Gently fold in the vanilla extract.

4. Assemble and Bake:

  • Spread the meringue evenly over the batter in each cake pan.

  • Sprinkle the toasted slivered almonds evenly over the meringue.

  • Bake for 30-35 minutes, or until the meringue is lightly golden brown and the cake is set. A toothpick inserted into the center of the cake should come out clean (avoid poking the meringue).

  • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

5. Prepare the Filling (Optional):

  • If using whipped topping, simply thaw it according to package directions.

  • If using Greek yogurt, sweeten it with a touch of erythritol or stevia and vanilla extract to taste.

6. Assemble the Cake:

  • Place one cake layer on a serving plate.

  • Spread the whipped topping or sweetened Greek yogurt evenly over the first layer.

  • Carefully place the second cake layer on top.

7. Chill and Serve:

  • Refrigerate the cake for at least 30 minutes before serving to allow the filling to set.

  • Slice and serve.

Serving Suggestions:

  • Serve chilled.

  • Garnish with fresh berries (strawberries, raspberries, or blueberries) for added antioxidants and flavor.

  • A light dusting of powdered monk fruit sweetener can add a touch of sweetness if desired.

  • Pair with a cup of herbal tea or black coffee.

Chef's Notes and Tips:

  • Flour Blend: You can experiment with different flour blends. A mix of almond flour and coconut flour can create a lighter texture. If using coconut flour, reduce the amount slightly as it is very absorbent.

  • Sweetener Adjustment: Adjust the amount of sweetener to your personal preference. Taste the batter and meringue before baking.

  • Nut Allergy: If you have a nut allergy, substitute the almond flour with sunflower seed flour and omit the slivered almonds.

  • Meringue Success: Ensure your bowl and beaters are completely clean and grease-free for the best meringue results. The cream of tartar helps stabilize the egg whites.

  • Baking Time: Baking times may vary depending on your oven. Keep a close eye on the cake and adjust the baking time as needed.

  • Storage: Store leftover cake in the refrigerator for up to 3 days.

Enjoy your healthier and delicious version of the Norwegian "World's Best" cake!

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