Ingredients:
For the sponge cake:- 200 g Bake-Free sponge cake-muffin flour mixture
- 100 g almond flour
- 100 g erythritol
- a pinch of black salt
- half a packet of baking powder (6 g)
- 80 g room temperature coconut cream (not cold!)
- 2 tablespoons of vanilla extract
- a few drops of fresh lemon juice
- 140 g room temperature sugar-free almond drink
- 2 g coconut oil for greasing the mold
- 100 g coconut cream
- 150 g sugar-free almond drink (or water)
- 75 g erythritol
- 75 g brown rice flour
- teaspoon of rum and vanilla aroma
- 125 g vegetable margarine
To decorate:
- 50 g of sliced almonds
Preparation:
Halve the ingredients for the sponge cake and set one half aside (don't mix this, just set it aside). Mix the wet and dry ingredients, then pour them together and mix thoroughly. It will be a very thick, non-flowing dough. Using a wet spoon, flatten it into a thinly oiled form (20 cm diameter one) and bake it in a preheated oven at 180 degrees celsius on conventional top and bottom setting in 20 minutes (pin test). Take it out of the mold and let it cool. Handle it carefully, it will be a crumbly cake, almost like the original with the eggs. Let's repeat this with the other half of the sponge cake ingredients.
For the cream, mix together the water, coconut cream, the aromas, eritvia, and brown rice flour then cook until it becomes thick (let it boil up), this will be the pudding. Let it cool completely (stir frequently). Process the cubed, room-temperature margarine with a machine whisk, then add the pudding in batches, stirring continuously, and mixing well.
As soon as the sponge cakes have cooled completely, spread the cream evenly between the sheets, on top and on the sides. Toast the sliced almonds in a dry pan and pile them neatly on the cake. Cut into 12 equal slices.
