Ingredients:
For the sponge cake:- 250 g of Bake-Free sponge cake-muffin flour mixture
- 10 g sweetener (1:10)
- a pinch of black salt (to enhance the eggy taste and sweetness)
- 1 packet of baking powder
- 80 g room temperature coconut yogurt
- 40 g very thick coconut cream
- 1 tablespoon of vanilla extract
- 200 g room temperature water (or sugar-free herbal drink)
- 130 g grated carrot (grated with small holes)
- half a portion of cake cream
- 30 g almond flour
- half a serving of sugar-free marzipan
- 20 g tapioca starch
- red, lemon yellow and green food coloring
PREPARATION:
Prepare the cream according to the description and put it in the fridge or freezer for at least an hour. We will deal with almond flour later.
Make the half portion of marzipan and put it in the fridge for an hour so that the coconut oil solidifies. We will also deal with tapioca starch and food coloring later.
Grate the carrot for the sponge cake and mix it with the wet ingredients. Mix the dry ingredients and pour them into the wet ones, then work them together. It will be a thick batter. Spoon it into a thinly oiled mold (20 cm diameter). Press the center a little with the spoon so that it does not grow larger than the edges during baking. Bake in a preheated oven at 180 degrees celsius on conventional top and bottom setting for 40 minutes. Leave the cake to cool completely on a wire rack, then cut into two sheets.
Mix half of the cream with the almond flour and spread evenly on one sheet. Place the top sheet over it, and cover the entire cake with the remaining cream. Decorate the sides with a serrated cake spatula or a fork.
Mix the marzipan with the tapioca starch, then divide it into ¼ and ¾ parts. Mix the ¼ part with the green food coloring (use rubber gloves), and the ¾ part with the red and lemon yellow. Divide both of them exactly into 12 - 12 parts, and form the carrots and their greens out of them. Decorate the cake with it, then cut it into 12 equal slices.
