Berry Vanilla Layered Cake

AuthorMaxime
Rating

Yields1 Serving

Spongecake
 250 g Almond flour
 60 g Softened butter
 6 Eggs
 50 g Erythritol
 150 ml Unsweetened almond milk
 Vanilla powderUsed vanilla bean which has been rinsed and blended
 15 g Baking powder
 1 Pinch of salt
Jam and decoration
 Cherry jam without sugarWith sweetener
 Few blueberries
Buttercream
 150 g Softened butter
 180 g Sukrin Icing
 20 ml All purpose cream
 1 tsp Vanilla extract

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1

Preheat the oven to 180 ° C

Preparation of the sponge cake
2

Cream the softened butter with the sugar then add the eggs. Mix.

3

Add all the other ingredients and mix until you get a smooth mixture.

4

Pour into a 20cm (8 inch) buttered mold.

5

Bake 40 Minutes at 180 ° C or until the sponge cake is golden and a clean knife comes out of it.

6

Once cooked, let the sponge cake cool, unmold and cut in half.

7

Spread the jam (the thickness of the jam depends on your desire) then put back the second part of the sponge cake on top.

8

Place in the fridge while you prepare the buttercream.

Preparation of the buttercream
9

Mix all the ingredients together using an electric mixer until you get a creamy, blanched mixture.

10

Take the sponge cake out of the fridge then cover with buttercream.

11

Using a pastry bag, place dots of buttercream on top.

12

Add blueberries or other berries. Enjoy.

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Ingredients

Spongecake
 250 g Almond flour
 60 g Softened butter
 6 Eggs
 50 g Erythritol
 150 ml Unsweetened almond milk
 Vanilla powderUsed vanilla bean which has been rinsed and blended
 15 g Baking powder
 1 Pinch of salt
Jam and decoration
 Cherry jam without sugarWith sweetener
 Few blueberries
Buttercream
 150 g Softened butter
 180 g Sukrin Icing
 20 ml All purpose cream
 1 tsp Vanilla extract

Directions

1

Preheat the oven to 180 ° C

Preparation of the sponge cake
2

Cream the softened butter with the sugar then add the eggs. Mix.

3

Add all the other ingredients and mix until you get a smooth mixture.

4

Pour into a 20cm (8 inch) buttered mold.

5

Bake 40 Minutes at 180 ° C or until the sponge cake is golden and a clean knife comes out of it.

6

Once cooked, let the sponge cake cool, unmold and cut in half.

7

Spread the jam (the thickness of the jam depends on your desire) then put back the second part of the sponge cake on top.

8

Place in the fridge while you prepare the buttercream.

Preparation of the buttercream
9

Mix all the ingredients together using an electric mixer until you get a creamy, blanched mixture.

10

Take the sponge cake out of the fridge then cover with buttercream.

11

Using a pastry bag, place dots of buttercream on top.

12

Add blueberries or other berries. Enjoy.

Berry Vanilla Layered Cake

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