ACCESSORIES:
For the sponge cake:
- 100 g Bake-Free sponge cake-muffin flour mixture
- 20 g tapioca starch
- 10 g golden linseed flour
- 200 g ground poppy seeds
- 20 g 1:10 sweetener
- half a packet of baking powder
- grated rind of 1 untreated lemon
- 250 g sugar-free almond drink
- 5 g freshly squeezed lemon juice
- 1 tablespoon of vanilla flavoring
- 1 g coconut oil for greasing the mold
For the filling:
- 100 g sugar-free blueberry jam (or other jam)
- 250 g vegetable mascarpone
- 150 g very thick coconut cream
- 15 g 1:10 sweetener
- a few drops of lemon juice
- 1 tablespoon of vanilla flavoring
PREPARATION:
For the sponge cake, mix the ingredients (first according to their gender), then spread them into the cake pan lightly greased with coconut oil (for me, 20 cm in diameter). It will be an unusually thick dough, don't be afraid, it should be like this. Bake in a preheated oven at 180 degrees for 30 minutes, bottom-up. Leave to cool on a wire rack.
