Keto French Country Cake with Rice Flour (Gluten-Free and Sugar-Free)

This healthy variation of the classic French Village Cake is perfect for keto enthusiasts and people avoiding gluten. Thanks to the rice flour, stone-ground, the cake layers become light, and the combination of high-fat yogurt, walnuts, and blueberries transforms the dessert into a true culinary delight without guilt.

Ingredients:

For the layers:

• 4 tablespoons rice flour

• 4 eggs

• 2 tablespoons xylitol

For the cream and filling:

• 1 kg yogurt (8% fat)

• 3 tablespoons xylitol

• 100 grams ground walnuts

• A handful of fresh blueberries

Instructions:

1. Prepare the layers: Separate the egg whites from the yolks. Beat the egg whites with xylitol until foamy. Gradually add the rice flour while continuously stirring, then add the egg yolks one by one. Use a silicone whisk for a maximally homogeneous mixture.

2. Bake: On a baking sheet lined with parchment paper, spread two ladles of the mixture, forming a circle about half a finger thick. Bake at 200°C with a fan for about 3–5 minutes per layer. Repeat the procedure until the mixture is used up (about 5 layers).

3. Peeling off: Let the layers cool for 2–3 minutes before removing the paper. As rice flour makes the layers drier, act carefully with a thin blade or turn the layer upside down to smoothly peel off the paper.

4. Yogurt cream: Mix the yogurt with xylitol and stir vigorously until the sweetener is completely dissolved and a thick mixture is formed.

5. Assemble: Place a little cream at the bottom of the plate for stability. Alternate: layer, cream layer, ground walnuts, and blueberries. Finish by coating the cake on all sides and covering it generously with walnuts.

6. Chill: Leave the cake in the refrigerator for at least 12 hours. This is crucial for the cream to soak well into the dry layers and soften them.

Enjoy your meal!