Ingredients: 1 cup = 2,5 dl
For the dough:
- 1 and ¼ cup Bake-Free Sponge cake-muffin flour mixture 210 g, 312 ml
- 5 mug erythritol 110 g, 125 ml
- 5 mug ground walnuts 70 g, 125 ml
- half a packet of baking powder (6 g)
- pinch of black salt (for egg flavour only, can be omitted)
- 1 mug room temperature sugar free almond drink 250 g, 250 ml
- 1 teaspoon vanilla flavouring
For the filling:
- 1,5 mug of pitted fresh cherries 250 g, 375 ml
- Bake-Free Sponge cake-muffin flour mixture (10 g for me)
- cinnamon
For the topping:
- 120 g fresh pitted cherries
- 20 g erythritol
- 2 g Konjac flour
Preparation:
For the cake, mix the ingredients (first separately dry and wet, then together), then spread the batter evenly in the mold (24x24 cm) lined with silicone baking paper . Roll the cherries in the mixture of cinnamon and flour, then sprinkle them on the dough, and bake in a preheated oven at 180 degrees celsius on conventional top and bottom setting for 30 minutes. For the layer on top, mix the erythritol with the konjac flour, then use a food processor to make it creamy with the cherry. Spread this over the cooled cake. If you like, you can sprinkle some ground walnuts on it. Cut into 16 equal slices.
