Cake:<\/strong> Preheat your oven to 350 degrees Fahrenheit. Strawberry Bundt Cake Ingredients Cake: 5 large eggs 1\u20444 teaspoon cream of tartar 6 tablespoons butter, melted 1 teaspoon pure vanilla extract 4 ounces plain cream cheese, softened 1 cup almond flour 1\/3 cup brown erythritol 2 teaspoons baking powder 1 teaspoon dried beet root powder Frosting: 2 tablespoons butter, softened 4 ounces plain cream…<\/span><\/p>\n","protected":false},"author":2,"featured_media":12141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,46],"tags":[],"class_list":["post-12140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-strawberry"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=12140"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12140\/revisions"}],"predecessor-version":[{"id":12143,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12140\/revisions\/12143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/12141"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=12140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=12140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=12140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n5 large eggs
\n1\u20444 teaspoon cream of tartar
\n6 tablespoons butter, melted
\n1 teaspoon pure vanilla extract
\n4 ounces plain cream cheese, softened
\n1 cup almond flour
\n1\/3 cup brown erythritol
\n2 teaspoons baking powder
\n1 teaspoon dried beet root powder
\nFrosting:<\/strong>
\n2 tablespoons butter, softened
\n4 ounces plain cream cheese, softened
\n3 tablespoons heavy whipping cream
\n2 tablespoons confectioners\u2019 erythritol
\n1\u20442 teaspoon pure vanilla extract
\n2 medium strawberries, chopped
\nGarnish:<\/strong>
\nFresh strawberries, sliced<\/p>\nInstructions<\/h2>\n
\nGrease a Bundt tin with butter spray and set aside.
\nSeparate the eggs into two bowls. Add the cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.
\nAdd melted butter, vanilla, cream cheese and the brown erythritol to the egg yolks and mix very well. Add baking powder and almond flour and mix very well.
\nFold the egg whites into the almond flour mixture until well-combined.
\nPour the cake batter into the Bundt tin.
\nBake in the oven for 30-40 minutes, or until a toothpick entered into it comes out clean.
\nAllow the cake to completely cool before removing from the pan by flipping upside down onto a cake platter.
\nWhile the cake is cooling, prepare your frosting.
\nMix the frosting ingredients together very well. Drizzle the frosting over the cooled cake and top each third of the cake with sliced strawberries.
\nServe between 12, storing any leftovers in an airtight container in the fridge for up to 7 days.
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"