INGREDIENTS FOR 16 SLICES:
For the sponge cake:
- 250 g of Bake-Free sponge cake-muffin flour mixture
- 15 g 1:10 sweetener
- half a packet of baking powder (6 g)
- 100 g roasted unsalted peanuts
- teaspoon vanilla flavoring
- 310 g sugar-free almond drink
To decorate:
- 90 g vegetable mascarpone
- 3 g 1:10 sweetener
- a few drops of lemon juice
- a few drops of vanilla aroma
- 35 g natural peanut cream
PREPARATION:
Roughly chop the hazelnuts with a knife for the sponge cake, then mix them with the ingredients (first separately according to their gender). Flatten it in a mold lined with silicone baking paper (24 x 24 cm for me) and bake it in a preheated 180 degree oven for 25 minutes, bottom-up baking. Leave to cool on a wire rack.
To decorate, thoroughly mix the mascarpone with sweetener, lemon juice and vanilla flavoring, then spread it on top of the sponge cake. Pat the hazelnut cream on it and make a marble pattern with a chopstick. Cut into 16 equal slices.
