A classic sponge cake with fresh berries is a decoration for any holiday table! Especially when it’s sugar-free, gluten-free, and yet incredibly good!
Cooking Time 90 min.
Servings quantity 8
Ingredients :
Egg 8 pieces.
Tartar 1 tsp.
Erythritol 250g
Almond flour 250g
Coconut flour 50 g
Baking powder 1 tsp.
Butter 120 g
Almond milk 120 ml
Vanilla Extract 4 teaspoon
Fresh berries 100g
400 ml cream
Step 1
Separate the egg whites, add the tartar and whisk until stiff. Next, add 200g of erythritol and whisk until stiff. Add the egg yolks and mix.
Step 2
Combine the almond flour, coconut flour and baking powder, mix and transfer to the egg mixture. Gently stir to combine.
Step 3
Combine melted butter, almond milk and 3 scoops of vanilla extract. Add the mixture to the batter and mix thoroughly.
Step 4
Pour the batter into two 20cm tins and place in a preheated 180°C oven for 45-60 minutes. Check for doneness with a toothpick. Remove the crusts and cool.
Step 5
When cool, carefully cut each cake into two thin slices with a pastry knife or string.
Step 6
Whisk together the cream, 50g of erythritol and a tsp of vanilla extract.
Step 7
Assemble the cake: grease each cake with the cream and arrange each layer with berries.
Bon appetit!
Energy Value per Serving
Calories from fat 582
Calories: 705
Fats: 64.7g
Carbohydrates: 15.2 g
Fiber: 6.2 g
Assimilable carbohydrates: 9.0 g
Protein: 17.1 g
