Ingredients:
For the vanilla sponge cake:
- 200 g of Bake-Free sponge cake muffin flour mixture
- 100 g erythritol
- a pinch of black salt
- 65 g room temperature coconut cream (not cold!)
- 1 tablespoon of vanilla extract
- 200 g room temperature water
- half a packet of baking powder
For the chocolate sponge cake:
- 200 g of Bake-Free sponge cake muffin flour mixture
- 100 g erythritol
- a pinch of black salt
- 65 g room temperature coconut cream (not cold!)
- 1 tablespoon chocolate flavoring
- 200 g room temperature water
- half a packet of baking powder
- 20 g organic cocoa powder
- apricot jam (about 250 g)
- I used this: Quick peach jam
Preparation:
Sponge cakes:
For the vanilla sponge cake, mix the dry and wet ingredients in different bowls, then pour them together and mix well. Do the same with the chocolate version too. Divide the baking sheet in half (for me 24x24 cm) using a sheet of aluminum foil and line both parts with silicone baking paper. Pour in the batter separately and bake them in a preheated oven at 180 degrees celsius on conventional top and bottom setting, for 30 minutes. Pin test it before taking it out of the oven.
Glaze:
Melt the ingredients over steam and mix thoroughly.
Compilation:
Cut each sponge cake into 3-3 sheets. Layer each sheet alternately (one vanilla, then one chocolate, and so on) and thinly spread them with the jam. Put a heavy weight on the assembled cake and let it rest for 2 hours. It will come together nicely. When the 2 hours passed, trim the edges evenly. Then cut it into 4 strips lengthwise and turn 2 strips upside down. The strips should alternate: one vanilla, one cocoa.... Spread each strip with the remaining jam and stick them together. Let it rest, weighted down with the sides supported, for 1-2 hours again, then cover it with the glaze. As soon as it has set, cut it into 15 equal slices.
