Ingredients:
For the biscuits:
- 62 g Bake-Free Sweet and Savoury flour mixture
- 22 g of erythritol
- 45 g of water
- 0.5 teaspoon rum flavouring
For the sponge cake:
- 125 g Bake-Free sponge cake-muffin flour mixture
- 50 g of erythritol
- 7 g of organic cocoa powder
- 150 g room temperature water
- 1 tablespoon rum flavouring
For the filling:
- 125 g of sugar-free chestnut mass
- 10 g of powdered erythritol
- 100 g coconut cream
- 5 g organic cocoa powder
- 15 drops of stevia
- 1 tablespoon rum flavouring
- 50 g of water
For the cream:
- 100 g margarine (vegetable)
- 40 g of erythritol
- 60 g coconut flour
- 60 g coconut cream
- 3 drops of stevia
- a few drops of lemon juice
- 1 tablespoon rum flavour
On the top:
- powdered erythritol (10 g)
Preparation:
Mix the ingredients for the sponge cake and process thoroughly. Immediately pour into a 25x12 cm silicone baking paper-lined baking sheet, then bake in a preheated 180-degree celsius oven for 25-30 minutes. Mix the biscuit ingredients and let them rest for 15 minutes. The biscuit dough is rolled out to a thickness of 0.5 cm on a dry surface and then cut all the dough into any shape you like. Bake in a preheated oven at 180 degrees Celsius on a baking sheet lined with silicon baking paper for 10-15 minutes. When it has cooled down, break it into small pieces and mix them with the filling ingredients. Mix the cream ingredients in as well. Just as the sponge cake has cooled, cut it into 2 pieces. Spread the bottom sponge cake with half of the cream, and spread the biscuit filling over it.
Spread the other half of the cream on the bottom of the upper sponge cake, then place it on the cream sponge cake, cream side down. Let it stand for a few hours, then sprinkle it with powdered erythritol before serving. Cut into 10 equal slices.
