Yet another birthday cake request...

[rybread]

...except I've got a few restrictions.

My birthday is on September 14th. I refuse to go abandon this WOE for my birthday, therefore my cake has to be Atkins friendly.

Here's where the restrictions come in. While I have no problem with nuts, and eat them in my own home, my brother cannot - he is anaphylactic. That means he is DEATHLY allergic to all tree nuts (and shellfish, but that's not applicable here). So he can have peanut butter, but canNOT have cashews, for example. So any suggested recipes cannot have tree nuts at ALL, since birthday festivities will involve my family. [Which means almond flour and the like are out.]

Heh, that said, what do you guys suggest? I'm open to anything that takes my restrictions into account. Also, I'm in OWL, on the berries rung. Its likely that I'll stick here for a while, as I continue to sort out my CCLL.

Ideas?

[2big4mysize]

Re: Yet another birthday cake request...

how about a nice cheese cake with a flax meal crust? you could do berries as the icing.

Can your brother eat coconut? A coconut flake merangine cake is easy sort of like flourless macarrons

since you are past the dairy rung you could use cream flax and whey protein powder and make flax muffin cakes too

[not2late]

Re: Yet another birthday cake request...

You're on the berry rung right? Okay, go to the 14 day Induction forum and look for the stickie called "Induction Recipe Basics". In it you'll find a recipe for Atkins Revolution Rolls. Make a double recipe and a sweetener to taste, vanilla extact (or rum extract) and about 1/3 cup of whey protein isolate. You're going to bake this in a 15 X 13 jelly roll pan lined with parchment paper (butter the parchment on both sides). Spread the mixture evenly on the jelly roll pan and bake it according to the instructions, until it is golden brown and springy to touch. Let it cool completely. Now you can either treat this like a jelly roll and fill it with whipped cream and fruit (berries of your choice) OR you can cut the cake in half and make a "sandwich" of whipped cream and fresh fruit. If you have additional whipped cream you can "ice" the top and sides of the cake (and if you really want to get fancy, you can even pipe the whipped cream into rosettes---but icing it with whipped cream and tossing more fresh fruit on the top is about as decorative as I can bring myself to be). If you want your whipped cream a bit more "stable", use about 4 ounces of cream cheese (softened and whipped) per 2 cup of whipped cream ---by folding the whipped cream into the softened and lightly whipped cream cheese, that little bit helps to stabilize the whipped cream. By the way, you can also flavor the whipped cream too. Refrigerate the iced and filled cake.

[rybread]

Re: Yet another birthday cake request...

Yay, you guys rock! Those are both totally awesome suggestions! Thank you!!

[rybread]

Re: Yet another birthday cake request...

not2late - I printed out your instructions, and had a go at making myself a cake this weekend! It turned out fabulously - I did end up making it into a jelly roll, and stuffed it with some whipped cream, and some of that strawberry jam I made that didn't 'set.' Definitely a great cake substitute. I think its a winner!

[not2late]

Re: Yet another birthday cake request...

I'm glad to hear it turned out well for you. I've flavored the roll and the cream with rum extract. I've also flavored it with lemon extract.

You can also make the cake part chocolate flavored by using unsweetened cocoa powder (in place of the whey protein), but you'll have to add powdered sweetener to balance the flavor. A chocolate roll makes a good "yule log" cake for christmas.