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Berry Splash

Fruity berry cake with a juicy konjac sponge base
1
Cake
120
Minutes

Advanced

Ingredients

For the dough:
  • 129g Erythritol
  • 1g Vanilla powder
  • 75g Ground Almonds
  • 30g Coconut Flour
  • 3g Roooaaar Konjak
  • 90g Chilled Ghee
  • 4 Eggs
For the crumble:
  • 40g Ground Almonds
  • 10g Coconut Flour
  • 30g Chilled Ghee
  • 29g Erythritol
  • 1g Vanilla powder
  • 1 tsp Cinnamon
For the plum jam:
  • 200g Plums for cooking
  • 1g Konjac Flour
  • 29g Erythritol
  • 1g Vanilla powder
For covering the cake:
  • 100g Fresh Plums

Instructions

1.
Crack the eggs and whisk until the mixture has doubled in size.
2.
Now add the powdered erythritol and fold in.
3.
Combine all dry ingredients in a mixing bowl and mix well.
4.
Carefully sift the flour mixture into the egg mass to avoid lumps.
5.
Gently fold everything together to create a fluffy batter.
6.
Pour the batter into a tall baking ring and bake for 40 minutes at 160 degrees Celsius in a preheated oven.
7.
For the cream, grind 50g freeze-dried raspberries to a powder.
8.
Mix mascarpone, low-fat curd, powdered erythritol, and raspberry powder until smooth and then chill.
9.
Remove the cake from the baking ring after the baking time and let it cool completely.
10.
Use a cake slicer to divide the cake into evenly thick layers.
11.
Spread the curd-mascarpone cream on the cake layers. Optionally, the cake can be further refined with some berry jam to taste.
12.
Finally, garnish the cake with berries of your choice and keep in a cool place until serving.

Average values per portion

Energy (kJ)
1216
Energy (kcal)
291
Fat
17.6g
Carbs
9g
Fiber
8.1g
Protein
22.3g
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