Ingredients:
For the vanilla sponge cake:- 200 g Bake-Free Sponge Cake - Muffin flour mixture
- 9 g sweetener (1:10)
- half a packet of baking powder (6 g)
- 245 g sugar-free almond drink
- 1 tablespoon of vanilla extract
- 10 g coconut oil in liquid form + 1 g for greasing the mold
For the cocoa sponge cake:
- 200 g Bake-Free Sponge Cake - Muffin flour mixture
- 9 g sweetener (1:10)
- 12 g cocoa powder
- half a packet of baking powder (6 g)
- 245 g sugar-free almond drink
- 1 tablespoon rum flavoring
- 10 g liquid coconut oil for greasing the mold + 1 g for greasing the mold
For the pudding:
- 200 g coconut cream
- 300 g of water
- 3 teaspoons punch aroma
- 4 g beetroot powder
- 7 g 1/4 sweetener
- 50 g Mill & Folks millet flour
- 4 g of konjac flour
For the coating:
- 90 g sugar-free, vegan dark chocolate
- 50 g vegetable margarine
Preparation:
Bake both sponge cakes one after the other: mix the wet and dry ingredients of the vanilla sponge, then pour them together and process thoroughly. Immediately pour into a thinly oiled mold (I used a 29x11 cm), then bake in a preheated oven at 180 degrees celsius until done on conventional top and bottom setting, in 25 minutes. As soon as it is ready, repeat the same with the cocoa sponge cake ingredients. Let's wait until they cool down.For the pudding, mix the wet and dry ingredients and pour into one. Cook until thick while stirring continuously (let it brown at least once).
For the coating, melt the ingredients over steam and mix thoroughly.
Assemble the cake: thinly slice the sponge cakes and spread one side of each one with pudding, then alternately (cocoa, then vanilla, then cocoa...) tap them together. I made 2 cakes, because that was the only way it fit on my tray, since it really is a meter long. Spread the remaining pudding on top, smooth it out nicely. Apply the coating on them (I applied it with a silicone brush) and let them harden. I cut the two cakes into 30 equal slices.
