Vanessa Musi

2 Photos
Select File

Validate Cancel
Recipe of Sugar Free Lemon Voyage Cake Stuffed with Raspberry Jelly

Sugar Free Lemon Voyage Cake Stuffed with Raspberry Jelly

20 mins
40 mins
Super List
Upload a picture
To print
This noble option of the lemon cake is excellent since you can take care of your health, and still enjoy the explosion of flavors it provides. You can enjoy a dessert without remorse.
Learn more about Vanessa Musi


1 portion
  • 2/3 cups Low glycemic index sweetener, 130 grs
  • 3 eggs
  • 5 grams liquid vanilla
  • 100 grams Spelled flour
  • 50 grams almond, powdered
  • 2 grams baking soda, double action, without aluminum
  • 2 grams sea ​​salt, fine
  • 1/2 cups coconut oil, melted, warm
  • 1/8 cups yellow lemon juice, or Eureka
  • 1/8 cups almond milk
  • 3 lemon zest, Yellow or Eureka
  • 1 1/2 cups strawberry puree, or raspberries, for jelly
  • 1/3 cups Low glycemic index sweetener, for the sauce
  • 2 tablespoons yellow pectin, for the sauce
  • 1 tablespoon yellow lemon juice, for the sauce
  • 60 grams lemon juice, for the lemon shine
  • 40 grams Low glycemic index sweetener, for the lemon shine


Preheat oven to 160 ° c.
Grease voyage cake mold / long and thin pancake mold with hollow center to fill.
Sift flour with powder except the sweetener.
In the blender with the balloon, beat eggs, vanilla, lemon and sweetener. Add oil, milk and lemon juice. To integrate.
Add the sifted flour with powders.
Drain the molds to ¾ parts and bake until a toothpick comes out clean approximately 20 mins, depending on your mold and your oven.
Take out and let cool. Fill with raspberry jelly.
For the sauce: In a stainless steel casserole put pureed ground raspberries and pouring or puré bought frozen with the sweetener and lemon juice to cook, mix with a balloon whisk: cook over medium heat, to warm.
Mix pectin with the rest of the sweetener and add to the fruit.
Mix with a balloon whisk until it thickens: make a test to see how it sets in cold: put a drop in a frozen dish. Drain in a sleeve or medium ziplock bag and fill the pancake by injecting with the jelly; It must be thick enough to curdle inside the cake if it is not going to drain. And it should not thicken so much because it curdles others.
For Lemon Glitter: Put the lemon juice in a stainless steel pot. Add sweetener without mixing and cook over medium heat until thickened without caramelizing.
Remove and use as a varnish on the hot cake with a brush. Cool.
Decorate with some raspberries.


Decorate with raspberries.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
China Vigil
12/12/2017 06:58:52
Debería de quedar la torta amarilla, el limón da mucho sabor y queda delicioso y fácil. Hay que hacerlo y probar con la jalea.
Maria Moreno
27/09/2016 16:49:58
Por lo general ella usa una marca q se llama super life gourmet o si vives en gdl nature via granular. No se si con azúcar de palma de coco tengas el mismo resultado, pero ese lo puedes encontrar mas facilmente. 
Maria Moreno
27/09/2016 12:22:36
cual edulcorante Cuales endulzantes puedo usa?r, se refiere a endulzantes sin calororias como la STEVIA ?

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Cake Pops


Naked Cake


Panqué Style Fruit Cake


Fruit Cake with Yoghurt