Go Back
–+ servings

Lemon Poppyseed Boccone Dolce Cake

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert, Nut Free
Cuisine Italian
Servings 16
Calories 37

Ingredients
  

  • 10 large egg whites room temperature
  • 1¼ cups confectioners’-style natural sweetener or equivalent amount of liquid or powdered sweetener
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon Redmond Real salt
  • 2 tablespoons poppyseeds
  • 2 teaspoons lemon extract

FILLING:

  • 10 large hard-boiled egg whites or 1¼ cups 100% liquid egg whites, lightly scrambled
  • 1 cup unsweetened almond milk
  • ½ cup confectioners’-style natural sweetener or equivalent amount of liquid or powdered sweetener or more to taste
  • 1/2 cup Further Food Vanilla Collagen
  • 2 teaspoons lemon extract
  • ⅛ teaspoon Redmond Real salt
  • Raspberries

Instructions
 

  • Preheat the oven to 200 °F. Cut parchment paper into 3 (9-inch) rounds and place on 2 large baking sheets.
  • Make the cake: In a large bowl, beat the egg whites, sweetener, cream of tartar, and salt with an electric hand mixer on high speed until stiff peaks form, 5 to 7 minutes. Gently stir in the poppyseeds and extract. Divide the meringue mixture between the 3 parchment rounds, spreading each portion into a smooth and even disk, about 1 inch high.
  • Bake for 3 hours, then turn off the oven and leave the meringue disks inside the oven, letting the residual heat continue to bake them for another 20 minutes. Transfer the meringue disks to a wire rack to cool completely.
  • Meanwhile make the filling: Put all the filling ingredients in a blender and puree until very smooth. Taste and add more sweetener as needed. Transfer to a bowl, cover, and keep refrigerated while the meringue disks are cooling.
  • Assemble the cake: Once the meringue disks have cooled completely, peel off the parchment and place one disk on a cake platter. Using a spatula, spread one-third of the filling on the meringue. Top with raspberries along the outside of the meringue. Repeat with remaining meringue disks, filling, and raspberries.
  • Cut into slices with a very sharp knife, wiping the blade clean after each cut, and serve.

Nutrition

Calories: 37 | Fat: 1g | Protein: 7g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 3.5