Ingredients:
For the dough:- 250 g of Bake-Free sponge cake-muffin flour mixture
- 125 g erythritol
- a pinch of black salt (gives the egg flavor, can be omitted)
- 6 g organic cocoa powder
- half a packet of baking powder
- 80 g room temperature, sugar-free coconut yogurt (not cold!)
- 1 tablespoon of vanilla extractor a little ground vanilla
- 250 g room temperature water
For the pudding:
- 1 package of vanilla pudding powder (40 g)
- 120 g erythritol
- 400 g sugar-free almond drink (Joya)
for the top:
- 200 g sugar-free coconut yogurt
- 2 g agar-agar
- knife tip of stevia powder (just be careful with it!)
Preparation:
Cook the pudding until it becomes thick and let it cool. Mix the ingredients of the dough except for the cocoa powder (first separately the dry and wet, then together), then spoon half into a thin-walled mold lined with silicone baking paper. Mix the other half with the cocoa powder and spoon it on top of the light dough, and spread it evenly. Spoon the cooled pudding into it with a wet spoon and press it into it. Bake in a preheated oven at 180 degrees celsius for 35 minutes. Mix the coconut yogurt with the stevia powder and the agar-agar, take the cake out of the oven, and spread the yogurt mixture over it and put it back for another 10 minutes. Once cooled, cut into 9 equal slices.
