Carnivore Layered Cake

STEP 1: Make the Cake Sheets

1. This step will be done 3 times to make a total of 3 whole cake sheets.

   Preheat oven to 350°F (175°C). Use a platinum silicone baking mat with edges or line a baking pan with parchment paper.

2. Separate the egg yolks from the egg whites. 

3. Using a hand or stand mixer, whip egg whites until medium peaks form.

   

4. In a separate bowl, whisk egg yolks with cottage cheese, melted butter, bloomed gelatin, and sour cream. 

1. Add salt and egg white powder and mix until smooth.

   

2. Add the baking soda into the yolk mixture, then immediately fold in one third of the egg whites at a time. 

   

3. Once fully mixed, spread the batter evenly on a parchment lined baking sheet or platinum silicone mat. 

   

4. Bake 20-30 minutes, until set and lightly golden. 

5. If baking the sheets in segments, while the first sheet is in the oven, go ahead and start making the batter for the second cake sheet. And once the second sheet is in the oven, repeat again, to make a total of 3 cake sheets. 

6. Once each cake sheet is done baking, allow it to cool completely before slicing it in half. Slice all 3 cake sheets in half to give a total of 6 cake layers.

   

STEP 2: Make the Cream Filling

1. Sprinkle gelatin over 2 tbsp cold water. Let sit for 2 minutes, then pour in 2 tbsp of hot water (not boiling) and stir until mixture is clear. Allow to cool slightly.  

   

2. In a chilled bowl, whip heavy cream until it begins to thicken.

3. Mix in softened cottage cheese or mascarpone and continue whipping until soft peaks form.

4. Slowly stream in dissolved gelatin while whipping. Continue until stiff peaks form.

5. Add raw honey and vanilla if desired.

   

6. Refrigerate 10 minutes before spreading to firm it slightly.

STEP 3: Assemble the Layered Cake

1. Stack all 6 layers on top of each other.  Using a bread knife, trim each side to create uniform edges. 

2. Add the first layer of the cake to the bottom of the serving tray.

1. Spread a thin, even layer of cream filling on the first sheet. 

2. Alternate cake + cream until you reach 6 layers, finishing with a cake layer on the top. 

   
3. Refrigerate for 4-6 hours, or overnight for clean slices.

STEP 4: Finishing and Icing the Cake

1. In a chilled bowl, whip heavy cream to stiff peaks. A touch of honey and vanilla extract can be added if desired. 

2. Spread whipped cream icing over the cake and refine the edges.

3. Cake can be served right away or chilled in the fridge until ready to slice. 

   

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