Italian cream Gallette
(a show stopper as a birthday cake)
6- 8 servings
net carbohydrates 12-16 per slice
Notes: This looks intimidating but it is really very easy. It just takes a little time to prepare but you will see it is well worth your time.
I most often use part skim ricotta cheese and 1/3 lower fat cream cheese
This is a fun recipe. Depending on your piping skills, you can make the shape round, 8” (as I do), square 8”, rectangular, 5”x10” or even the shape of MICKEY MOUSE.
This is a very adaptable recipe. If you don’t like chocolate, simply add the juice and zest of a lemon to the vanilla cream and add a layer of fresh berries to one of the layers.
This is also a “cake” recipe that that is gluten free
For the layers:
1 ½ – cups toasted sliced almonds, cooled to room temperature
1 ½ – cups GRANULATED SUGAR SUBSTITUTE
6 – egg whites at room temperature
¼ – tsp. cream of tartar
pinch of salt
½ tsp. ground cinnamon or1/4 tsp. ground cardamom if you have it
3 Tbsp. – GRANULATED SUGAR SUBSTITUTE
1 Tbsp. pure vanilla extract
For the frosting and filling:
1 – package unflavored gelatin dissolved in 1 cup boiling water You will only use 3 Tbsps of this.
¾ – cup GRANULATED SUGAR SUBSTITUTE
1 – vanilla bean
1 – tsp. pure vanilla extract
1 – 30 oz container of ricotta cheese
1 – 8 ounce package of cream cheese at room temperature
2 – Tablespoons UNSWEETENED HERSHEY’S SPECIAL DARK Cocoa Powder
2 – ounces PERGINA 70% Bittersweet chocolate
1 – tablespoon Bourbon ( Leave out for the kids)
replace with 1 Tbsp. Strong decaffeinated coffee.
1 – cup toasted, sliced almonds, lightly chopped
How to prepare the dish:
For the layers:
Pre heat oven to 250
1- Prepare two sheet pans with parchment paper. Draw the shape you are doing on the parchment and turn it over so no graphite gets on the layer.
2- In a food processor, pulse the almonds and granulated sugar substitute until it forms a light powdery flour-like consistency.
Add the cinnamon or cardamom, and pulse to combine
3 – Using a clean hand beater, beat egg whites on low until they are broken up, add the cream of tartar and salt. Turn mixer on high and continue to beat until stiff peaks form. Add in the vanilla extract and remaining 3 Tbsp. sugar substitute and beat for another minute.
4 – Quickly and gently fold the almond mixture into the egg whites.
5- Pipe the egg whites onto the parchment paper and smooth to an even layer.
6- Bake at 250, switching the baking sheets about every 20 minutes so the cook evenly. The layers when done will be a light tan color and move easily on the parchment.
For the filling and frosting:
While the meringue layers are baking
7- Scrape the seeds from the vanilla bean into the bowl of a food processor, add the ¾ cup of granulated sugar substitute. Pulse to combine.
8- Add the ricotta cheese and mix on high speed to break down the ricotta curds. Add the cream cheese and vanilla extract, and on high process until combined. Add 3 Tbsp. of the gelatin mixture and pulse to combine. (This will give the filling some extra body when cooled) This completes the vanilla cream layer and frosting.
9- Remove about 1/3 of this mixture to a different bowl.
10- Add the cocoa powder to the new bowl and mix to combine completely
11- Chop the bittersweet chocolate into very small bits and add to the chocolate cream. Add the Bourbon or coffee and combine.
12- Trim a cake plate with pieces of waxed paper to keep the plate underneath clean.
13 – Place I layer of the meringue on the plate. Place 1/3 of the vanilla cream on the meringue and smooth to even. Place another layer of meringue on top and cover with the chocolate cream. Place the last meringue layer on top.
14- Frost with remaining vanilla cream.
15 – Gently press the chopped almonds around the out side of the cake. Remove the waxed paper. Refrigerate for at least tow hours.
I suggest cutting with a wet knife.