Net Carbohydrates 11g.
Chef’s Note: By the time the Charlotte Russe had made its way to New York in the early 20th century—especially to sweet shops in Brooklyn and the Bronx—the confection had taken a dramatically simplified form. There, it was made from a thin disk of sponge cake topped with whipped cream and crowned with a Maraschino cherry. It was presented in a polka dot cardboard cup.
This recipe is a combination of the old style very fancy dessert and the very simple one I remember from my child hood.
I am showing this in a clear plastic cup to mimic the mobility of the original cardboard cup.
For the cake part (makes 12 small cupcakes)
2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)
½ cup toasted almonds cooled
¼ tsp nutmeg (optional)
1/8 tsp. ground cardamom (use ground ginger if you can’t find cardamom)
1 – tsp. baking powder
1 –tsp, baking soda (1/2 into dry mix, ½ into wet mix)
pinch of salt
4 oz. butter at room temperature
¼ cup vegetable oil
1 – cup GRANULATED SUGAR SUBSTITUTE
3 – large eggs at room temperature
1 tsp. pure vanilla extract
2 – tbsp. sour cream (Low fat is ok BUTNOT fat free)
1 – tsp. cider vinegar.
How to prepare the recipe:
Pre heat oven to 350
In a food processor:
Combine nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup flour, and spices. Pulse until combined. Add baking powder and ½ tsp. of the baking soda and pulse until combined. (I often do this a day ahead),
Easiest if you have a stand mixer+
Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl
Combine the sour cream and vinegar. Add remaining ½ tsp. of baking soda to sour cream and stir.
Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread..
Spoon 1 rounded tablespoon of the batter into each of 12 spaces of a well- greased or sprayed 12 cupcake tin.. This will ONLY fill the cupcake about half way up. Bake the cupcakes for 18-20 minutes or until tester comes out dry from the center. Allow to cool completely.
For the crème (can be done a day in advance.)
-STOP!!- MUST be made in a food processor or it will be grainy. It will still taste good but the texture will be off.
Note: It takes less time to make the dessert than to clean the machine you make it in.
¾ cup GRANULATED SUGAR SUBSTITUTE
1 tsp. pure vanilla extract
1/4 tsp. pure almond extract
1-30 oz. container of ricotta cheese
3-5 drops red food coloring.
Place GRANULATED SUGAR SUBSTITUTE in the bowl of a food processor. Add the ricotta cheese and process for two minutes. Scrape down the sides and process for 1-2 minutes more. Add the Almond and vanilla extracts and process until blended.
Pour out 2/3 of the mixture into a bowl. Add red food coloring (until you get the color you want) to the remaining mixture and process until completely blended.
You can either make your own whipped cream or buy it in a can from the store. MOST of the commercial products in the store have only 1 gram of carbohydrates per 2 tablespoon serving.
¼ cup finely chopped pistachio nuts.
Place a cupcake into a decorative cupcake paper. Place in the bottom of a 10 ounce glass. Spoon 2 Tablespoons of the white crème over the cake. Spoon 1 tablespoon of the pink crème mixture over the white cream. Top with 2 Tablespoons of whipped cream and a raspberry and sprinkle some pistachio nuts over the top.