Ingredients for 4 pieces
for sponge cake:
- 200 g Bake-Free sponge cake-muffin flour mixture
- 75 g erythritol
- 1 teaspoon vanilla aroma
- 260 g water at room temperature
for cream:
- 80 ml of coconut milk
- 2 tbsp xylitol
- 30 g coconut oil
- 1 teaspoon vanilla aroma
- 1 tsp rum flavour drops
- 3 tbsp tapioca starch
to the side:
- 1 table of dark chocolate
- 1 tsp coconut oil
- shredded coconut
Preparation:
Mix all the ingredients and spoon into silicone muffin tins or pour into a baking tray lined with baking paper. Bake at 180°C for 15-20 minutes. Leave to cool in the tin.
For the cream, bring all the ingredients except the starch to the boil in a saucepan and stir in the starch. Thicken in a few minutes. Cool the cream.
If necessary, cut out the sponge into 8 circles, spoon the cream on top of 4 sponge cakes, stick the other one together and roll in melted chocolate, then roll the sides in coconut flakes.
