INGREDIENTS:
For the sponge cake:
- 250 g of Bake-Free sponge cake-muffin flour mixture
- 125 g erythritol
- a pinch of black salt (only for the sake of the egg batter)
- half a packet of baking powder (6 g)
- 80 g room temperature coconut cream
- 1 tablespoon of vanilla extract
- 150 g room temperature, sugar-free almond drink
- 100 g plum jam
- cinnamon
For the jam layer:
- 170 g plum jam
- 50 g water
On the top:
- 50 g plum jam
- 250 g sugar-free coconut yogurt
- 4 g konjac flour
- 30 g erythritol powder
PREPARATION:
For the sponge cake, combine the wet ingredients in a blender, then mix the dry ingredients and add the liquid. Mix thoroughly. It will be a very thick dough. Spoon it into a mold lined with silicone baking paper (24x24 cm), smooth the surface with a wet spoon and bake in a preheated oven at 180 degrees celsius for 25-30 minutes on conventional top and bottom setting (do a pin test). As soon as it has cooled, slice off the top very thinly so that the surface is nice and even, then chop this cut off piece into crumbs. Mix these crumbs with the plum jam and water, this will be the jam layer. You need the water in case the plum jam is very thick, if it is softer, you may not need it, the point is that it should be solid but spreadable. Put the cake back in the form and spread and smooth the layer of jam on it. For the top, mix the konjac flour with the erythritol, then mix thoroughly with the other ingredients in a food processor. Spread this on top of the jam layer and put it covered in the fridge for an hour. Cut them into 16 equal parts.
