INGREDIENTS FOR 9 SLICES:
For the sponge cake:
- 250 g of Bake-Free Sponge cake - Muffin flour mixture
- 125 g of erythritol
- a pinch of black salt
- half a packet of baking powder
- 80 g very thick coconut cream
- 1 tablespoon of vanilla flavouring
- 250 g room temperature water (or sugar-free herbal drink)
- 400 g very thick coconut cream
- 40 g of powdered erythritol
- 6 g of konjac flour
- 110 g of fresh strawberries
PREPARATION:
For the sponge cake first mix the dry and wet ingredients separately, then pour them together and mix thoroughly. Bake in a preheated oven at 180 degrees of Celsius in a mould lined with silicone baking paper (~24x24 cm) until ready for 35 minutes, with top and bottom heating. When ready, leave it to cool on a wire rack.
For the cream, mix the dry and wet ingredients separately then add the wet ingredients gradually and blend the mixture thoroughly until there are no lumps left. When the cream is smooth enough, place it in the fridge to thicken it.
Cut the sponge cake in half horizontally, then keep the halves aligned together and cut them into 9 equal parts. Fill each pair with the cream and strawberry slices, then decorate the top with the remaining cream.
