Keto-friendly frozen matcha cake has emerged because we love cakes, because we mainly eat keto, and because we are hot. These are just the main reasons behind the recipe. But matcha is not there solely to enhance the looks with greenish color. In the summertime, I love to get “high” on it. The boost of energy it gives me is kind of incomparable with coffee. Oh, and there’s vodka inside these cakes. It does not really intend to give you an alcohol high, but it does try to keep the ice cream from freezing too deeply under the home freezer circumstances.
Just another variation of a keto-friendly cake?
Not necessarily. There is one big difference: You get to bake the mini cakes and freeze them. How about that for a change? On the serious note, you can always just keep the mini cakes in the fridge, but they might not hold together too well once you try to flip them on plates.
Another thing is that the sponge cake, as it is, turns out very soft and fragile. I’ve decided to make and keep it this way so that it can become soft soon after taking out of the freezer. I wouldn’t like the sponge cake to sit there frozen just to later end up as a dry and hard-like-stone chewy thingy between the teeth. All this means you might want to be extra careful when cutting little squares it to assemble the cakes. Unless you don’t mind ending up with some kind of soft crumble. The taste will remain the same, though, so no need to worry even if everything starts to crumble between your fingers during the assembly.
Enjoy your summer, folks!
Matcha ice cream filling
Vanilla ice cream filling
- 3 oz. 90% dark chocolate
- Preheat the oven to 350°F (180°C). Line an approximately 12 x 10-inch baking tray with parchment paper.
- Using a stand electric mixer, beat the eggs for 1 minute on high. Leaving the mixer on, slowly add in erythritol and continue beating for whole 8 minutes. The mixture will become thick and fluffy.
- Whisk together ground almonds and salt and slowly add to the egg mixture. Fold in carefully with a spatula. Scrape the bottom of the bowl to make sure all the almonds are folded into the batter. Do not over mix.
Pour the batter into the baking pan and bake immediately for 15 minutes, or until a toothpick comes out clean.
- Prepare 10 freezer friendly silicone mini cake baking molds with approximate dimensions of 3 x 3 x 1.5 inch.
In a microwave-safe bowl, melt the chocolate on medium temperature for a minute or two, or until completely runny. Spoon some chocolate into each of the molds. Turn each of the molds around to let the excess chocolate drip back into the bowl.
Place the molds into a freezer for a few minutes. In the meantime, prepare the two cream fillings. Keep the molds and the sponge cake ready for assembly.
- Prepare the matcha and vanilla creams in two separate bowls, using electric mixers.
For making matcha ice cream, mix the heavy whipping cream until soft peaks form. Add in matcha powder, salt, erythritol, and vodka (optional), and mix until stiff.
Split a vanilla bean lengthwise using a sharp knife and scrape out the vanilla seeds.
For making vanilla ice cream, mix the heavy whipping cream until soft peaks form. Add in vanilla seeds, salt, erythritol, and vodka (optional), and mix until stiff.
- Spoon ten equal amounts of matcha cream into the molds. Carefully cut ten squares of fragile sponge cake and place on top of matcha cream.
Next, spoon ten equal amounts of vanilla cream on top and cover again with ten squares of sponge cake. Cover with foil and let freeze for a few hours.
- To serve, place a cake upside down on a plate and wait for a couple of minutes until the silicone mold readily separates from the cream and the chocolate topping.
Enjoy the frozen dessert!