Ingredients:
For the sponge cake:
- 300 g Bake-Free sponge cake-muffin flour mixture
- 10 g 1:10 sweetener
- 12 g cocoa powder
- a pinch of black salt
- half a packet of baking powder (6 g)
- 380 g apricots (measured without seeds)
- 24 g coconut oil in a liquid state
For the filling:
- 300 g apricots (measured without seeds)
- 3 g 1:10 sweetener
- 3 g konjac flour
To decorate:
- 20 g sugar-free vegan chocolate
- 40 g apricots (measured without seeds)
- fresh mint leaves
Preparation:
For the filling, blend the apricots (it's okay if they remain lumpy), then mix in the sweetener mixed well with the konjac flour. Put it in the fridge until you are ready with the sponge cakes.
For the sponge cakes, blend the apricots until smooth, this will be the liquid part. We will bake two types of dough, one plain and one with cocoa, so let's halve the ingredients (all of them) except for the cocoa. First, mix them into the smooth dough, spread them with a wet spoon (the dough is thick) in a thin-walled pan (24x24 cm) lined with silicone baking paper and bake in a preheated oven at 180 degrees for 25 minutes. Leave to cool completely on a wire rack. Mix the other dough with the cocoa powder and bake it in the same way, then put it on a wire rack to cool completely.
Cut the sponges in half, so we have 4 half sheets. Layer them on top of each other so that the top of each one is spread with the filling (possibly also in a circle).
To decorate, slice the apricots and arrange them tastefully on top of the cookie. Melt the chocolate over steam, pour it into a plastic bag, cut off the corner and decorate the cake with it. Cut into 10 equal slices. Each one is served with a fresh mint leaf.
