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Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting - PCOS-Friendly Recipe

Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting
Servings: 14
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 cup half and half
  • 1 vanilla bean, split lengthwise
  • 1/3 cup sugar
  • 1/4 cup all purpose flour
  • 2 large eggs
  • 1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced
  • 6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2/3 cup chilled heavy whipping cream

Instructions

  1. Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)

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