Low GI sponge cake with Rocher style topping
Dive into the delicious world of low GI sponge cake, enhanced with a Rocher-style topping. A guilt-free culinary experience awaits you, ready to conquer your taste buds!
Table of contents
On MiDiabeteCooking, I strive to create delicious recipes tailored to the needs of diabetics. Some of you may recognize this culinary gem that I have already shared on my other blog, Cooking and Cakes, which is more general.
Today, I am delighted to present a specially adapted version of this delight, perfectly designed to meet the dietary needs of people with diabetes.
Recipe story:
This culinary adventure began on Cooking and Cakes, where I explored flavors to satisfy dessert lovers. The desire to offer this gourmet experience while making it accessible to diabetics was the driving force behind this adaptation.
Ingredients for this recipe:
For the French sponge cake:
- 4 whole eggs
- 80g honey or fructose (or your usual sweetener)
- 125g barley flour
- 1 packet of baking powder
If you’d like to find out more about the benefits of alternative flours for maintaining a stable sugar level, read my full article on the different low GI flours here.
For the topping:
- 200g dark chocolate (minimum 72%)
- 40g rapeseed oil
- 80g praline (or crushed hazelnuts)
- Some pre-toasted hazelnuts for decoration
How to prepare this French low GI sponge cake?
- Start by making the sponge cake and let it cool.
- Preheat your oven to 170°C.
- Whisk the eggs with the chosen sweetener for 10 minutes.
- Gently fold in the flour.
- Prepare a 20 cm diameter mold (grease and flour).
- Pour the sponge cake batter and bake for about 15 to 18 minutes.
- Melt the chocolate in a double boiler.
- Off the heat, add the vegetable oil, then the praline.
- Spread the topping over the cake and place a few pre-cut and pre-toasted hazelnuts for decoration.
My tips for success with this Rocher-style topped cake:
- Use a natural sweetener according to your preferences.
- Vary the texture of the topping by adding hazelnut pieces.
- Refrigerate the cake before serving for a more refreshing experience.
FAQ
Can I replace barley flour with another flour?
Yes, you can experiment with other flours that suit your dietary needs.
Is this cake suitable for people on a low carb diet?
Absolutely, the recipe is designed to meet the requirements of a low carb diet.
Other recipes to try
- Coconut tart Bounty-style low GI
- Moist chocolate cake with low GI honey and low carb
- Low GI pie crust or shortcrust pastry
- Low GI rice flour crepes
- Chocolate and oat muffins low GI and low carb
Now, you have all the keys to prepare a succulent low GI sponge cake, enhanced with a Rocher-style topping. I hope this culinary experience delights your senses as much as it has enchanted mine. Feel free to share your impressions in the comments and introduce this recipe to your loved ones. Enjoy your meal!
Gâteau Génoise IG Bas et Nappage Façon Rocher
Une recette de gâteau génoise IG bas, sublimé par un nappage façon
Rocher, spécialement adaptée pour les diabétiques. Une gourmandise sans
compromis sur la santé !
Ingredients
- 4 œufs entiers
- 80 g de miel ou de fructose (ou de votre édulcorant habituel)
- 125 g de farine d'orge mondé
- 1 sachet de levure chimique
- 200 g de chocolat noir (minimum 72%)
- 40 g d'huile de Colza
- 80 g de pralin (ou de noisettes mixées)
- Quelques noisettes torréfiées pour la déco
Instructions
- Commencez par réaliser la génoise et laissez-la refroidir.
- Préchauffez votre four à 170°C.
- Fouettez les œufs avec le sucrant choisi pendant 10 minutes.
- Ajoutez délicatement la farine.
- Préparez un moule de 20 cm de diamètre (beurrez et farinez).
- Versez l'appareil à génoise et faites cuire environ 15 à 18 minutes.
- Faites fondre le chocolat au bain-marie.
- Hors du feu, ajoutez l'huile végétale, puis le pralin.
- Nappez le gâteau et déposez quelques noisettes coupées en deux et torréfiées à l'avance pour la déco.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 342Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 47mgCarbohydrates: 34gFiber: 4gSugar: 18gProtein: 7g
Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.