INGREDIENTS:
For the sponge cake:
- 250 g of Bake-Free sponge cake-muffin flour mixture
- 125 g erythritol
- a pinch of black salt
- half a packet of baking powder
- 90 g thick coconut cream
- 1 tablespoon of coconut flavoring
- 250 g room temperature water (or sugar-free herbal drink)
For the cream:
- 2 packets of vanilla pudding powder (80 g)
- 100 g shredded coconut
- 100 g erythritol
- 200 g thick coconut cream
- 300 g water
- 100 g vegetable margarine
Other ingredients:
- 13 blanched almonds
- 80 g shredded coconut
PREPARATION:
Mix the ingredients for the sponge cake (first according to their gender), then pour them together and mix thoroughly. Bake in a mold lined with silicone baking paper in a preheated oven at 180 degrees for 35 minutes, bottom-up baking. Leave to cool on a wire rack, then slice in half. Thinly cut off the bark from the top and grind finely with a knife chopper.For the cream, finely chop the coconut flakes with a knife and boil with the coconut cream, erythritol and 200 g of water. Mix the remaining 100 g of water with the pudding powder and pour it into the boiling coconut juice. Mix with quick movements and cook until thick (it will come together immediately). Cool completely. Whip the margarine with a whisk, then add the coconut pudding little by little. Let's work together thoroughly.
Spread half of the cream evenly on the first sheet, cover it with the top sheet and cover it with the remaining cream, leaving some for the balls as well. Sprinkle thoroughly with shredded coconut. Mix the cream with the ground sponge and form balls by filling each one with an almond. Roll it in shredded coconut and decorate the cake with it. Cut into 12 equal slices.
