Sugar-free vanilla cake

Preparation time: 1 hour 30 minutes

Servings: 16 people

Ingredients

Dough

• 360 g flour
• 375 ml buttermilk at room temperature
• 350 g unsalted butter at room temperature
• 1 sachet Bolero Vanilla
• 100 g stevia
• 8 eggs, separated
• 1 teaspoon baking soda
• 1 teaspoon salt

Vanilla cream icing

• 80 ml whole milk or heavy cream
• 345 g unsalted butter at room temperature
• 1 sachet Bolero Vanilla
• 160 g stevia
• A pinch of salt

How to prepare

1. Preheat the oven to 180°C. Grease 2 deep round cake pans (measuring 20 cm over) and line it with baking paper.
2. Whisk the stevia in a high-speed food processor until you reach the consistency of icing sugar.
3. Mix butter, Bolero vanilla and stevia in a large bowl with an electric mixer until it becomes light and fluffy (btw. 5-10 minutes). Beat in 4 egg yolks, one by one, until combined. Then add the remaining 4 egg yolks, one by one. Stir in sifted flour, baking soda and buttermilk.
4. Whip egg whites in another large bowl with an electric mixer until small, soft heaps shape up. Add the egg whites to the mixture in two portions.
5. Divide the mixture between pans evenly.
6. Bake the 2 cakes for approximately 1 hour. You may cover the cakes with tinfoil in the last 15 minutes to avoid burning.
7. Cool the cakes.
8. Make the vanilla cream frosting. Beat the butter in a large bowl with a mixer until it becomes creamy (approximately 2 minutes). Then add Bolero Vanilla, stevia, milk and salt and mix them together on high speed for another 3 minutes. Reserve the half of the cream to cover the top and the side of cake.
9. Cut both cakes horizontally into three layers of the same size. Place one layer on a plate and spread with one-fifth of the frosting. Repeat layering with cake and frosting layers, finishing with a cake layer. Spread the reserved frosting over the top and the side of cake.