Name: Berry Vanilla Layered Cake
Ingredients: 250 g Almond flour; 60 g Softened butter; 6 Eggs; 50 g Erythritol; 150 ml Unsweetened almond milk; Vanilla powder; 15 g Baking powder; 1 Pinch of salt; Cherry jam without sugar; Few blueberries; 150 g Softened butter; 180 g Sukrin Icing; 20 ml All purpose cream; 1 tsp Vanilla extract

AuthorDawna

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

Preheat the oven to 180 ° C

Preparation of the sponge cake

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

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

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

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

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

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

Place in the fridge while you prepare the buttercream.

Preparation of the buttercream

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

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

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

Add blueberries or other berries. Enjoy.

CategoryDesserts

Ingredients