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Fault line cake (sugar-free)

A Fault Line what?! Don’t worry, I’d never heard of it either… I saw the concept on Pinterest but I didn’t know the ‘thing’ had a name. Apparently it’s called a fault line cake! A fault line is also known as a fracture line. So does that help you understand it any better? The cake looks like it has fractured/cracked open, allowing all kinds of glitter to come out of it. I painted the edges of the fault line with edible paint, so you notice the line even more.

Preparation time

1 day 40 min

Portion

16 slices

Level

Hard

Print this recipe

Ingredients

For 16 slices

For the cake

  • 200 g liquid margarine, which is margarine that comes in a squeezy bottle (e.g. from Solo, Becel, etc.)
  • 4 eggs
  • 200 ml buttermilk
  • 2 tsp vanilla extract
  • 250 g Zùsto
  • 400 g self-raising flour
  • 100 g almond flour
  • a pinch of salt
  • 1.5 tsp apple cider vinegar
  • 1 tsp baking powder

For the Swiss butter cream

  • 200 g egg whites (6 to 7 eggs)
  • 250 g Zùsto
  • 600 g butter at room temperature! Make sure the butter has been left out of the refrigerator for at least 2 hours.
  • 150 g white chocolate

For the finishing touches

  • jar of sprinkles of your choice
  • rolfondant, if you want to add a rainbow; this needs to be done at least a day in advance.
  • edible paint

Equipment

  • Baking paper
  • Piping bag
  • Turntable to decorate your cake
  • 2 round cake tins of 15 cm diameter
  • 2 bowls – for the bain marie
  • Different mixing bowls

Preparation method

For the cake

  1. Preheat the oven to 180 °C and grease the 2 baking tins. Cut out baking paper to the size of the bottom of the tin and stick it to the bottom of the cake pan. In the same way, cut some strips that you will stick around the inside edges. This should 100% ensure that the cakes come out of your tins in one piece!
  2. Beat the margarine together with the eggs and mix further.
  3. Add in the buttermilk and vanilla extract and continue mixing.
  4. In a separate mixing bowl, add the dry ingredients: the self-raising flour, the Zùsto, the almond flour and the pinch of salt. Next, add this scoop by scoop to the rest of the mixture while continuing to stir.
  5. Take a bowl and add the baking powder and apple cider vinegar to it. Mix them together until they begin to bubble and then add to the batter. Mix again briefly until it is mixed into the batter.
  6. Divide the batter between the 2 baking pans. Tip: use bake-even strips if necessary. Place in the preheated oven for 30-40 mins (prick the cake once with a cake stick or skewer to check if the cakes are ready). Allow to cool in the tin for 15 mins before removing it from the tin (and continuing to allow it to cool on a wire rack).

For the Swiss buttercream

  1. Chop the chocolate into equal pieces and place in a microwave-safe bowl. Melt the chocolate in the microwave on a low wattage (600 W) and melt for bursts of 30 seconds, stirring the chocolate between each burst. Continue until almost all the chocolate is melted. Once almost all of the chocolate has melted, keep stirring until even the final bits melt away. Set to one side. 
  2. Put the egg whites together with the Zùsto in a bowl and heat in the bain-marie. Meanwhile, beat the egg mixture with a whisk. It might feel a little lumpy at first, but it will be OK! Once the Zùsto is completely melted, remove the bowl from the heat. This takes about 5 to 10 mins and you can check it by rubbing some egg white between your index finger and thumb. What you want, is for it to no longer feel ‘grainy’. If it does still grainy, continue to warm it.
  3. Using a stand mixer or a hand mixer, beat the egg white-Zùsto mixture until stiff white peaks form (in other words, until you have meringue). While you are mixing it, it will gradually cool down. When the egg white is stiff, add in the butter one block at a time, making sure that you continue to mix it well between each addition (make sure your butter is at room temperature!). It’s very important that you do this slowly and don’t just suddenly dump all the butter in! At some point, the buttercream will appear to start to separating – keep calm and keep mixing! It will be fine!
  4. Once the buttercream has a smooth texture, add in the melted white chocolate. Mix briefly again until the chocolate is fully mixed into the buttercream.

Putting together the cake

Would you like a rainbow on the cake as a cake topper? Then you will have to make sure you do this a day in advance.

Once the cakes have completely cooled, cut them in half (if the top has risen into a mound, cut it off so that you have ‘flat’ surfaces).

Make sure that you start stacking the cakes on a surface that you want to use for serving the cake (I use a cardboard cake board for this). This is important, because it will be difficult to move the cake around afterwards. First of all, spread a dollop of buttercream on the cake board and then place one of the cakes on top. Now spread a layer of buttercream between the cakes. Tip: use a cake bottom at the end (that way the top of your cake is flat). ‘Plaster’ the edges of the cake using a palette knife until they are smooth and you have a ‘naked’ cake. It’s called a crumb-free surface. Now place the cake in the refrigerator for 30 mins. You can also put the buttercream in the fridge along with the cake for 30 minutes, but make sure you don’t leave it in there for too long. If you do, it’s likely to become too hard and you will have to wait again (a long time!) before it softens enough to use for decorating. 

Next, you’re going to frost the cake. 

Then finish the cake with a cake topper, if you wish. Place in the refrigerator for at least 4 more hours before serving.

Nutritional values

To be added soon.

About Yasmine Marchal

Hi, I’m Yasmine from the pastry blog Tartes Yaya. As well as running my blog, I work full time as an IT project manager. Baking is my creative outlet, but I also enjoy sports (jogging, hiking, aerial dance and horse riding).

I’m mum to an 8 year old boy, Ilyas, and a 6 year old girl, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an autoimmune disease that is not caused by eating too much sugar… just to clarify that! ;)).Even though a type 1 diabetic can eat whatever they want and don’t have to follow a special diet, their body has greater difficulty in processing real sugars because the body is not able to produce insulin itself or manage insulin spikes properly.

My son’s diabetes led me to discover Zùsto and since then, Zùsto has been my favourite sugar substitute!

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