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This recipe

You will need:

To make the sponge (Phase 1)

• 1 egg whisked
• 1.5 cups of cups of almond meal mixed with 1/2 cup arrowroot flour
• 1 teaspoon of vanilla
• 3 tablespoons of xylitol
• 1 teaspoon of baking powder
• 1/4 cup nut milk of your choice
• Cake pan with edges OR bread pan (see below)

To make the cream (Phase 2)

• 1 can of coconut cream
• 1/2 teaspoon of gelatin (bloomed for 10 minutes in 1 tablespoon of water)
• 1/2 teaspoon of cream of tartar
• 4 teaspoons of xylitol
• 1 teaspoon of vanilla essence
• 1/4 cup of blended cashews (optional adds extra thickness)

Phase 1: The Sponge Cake Layer

note: I don’t have a flat baking pan with edges to make the 1 layer of sponge so I used a bread tin and once the cake had cooled, I sliced the cake horizontally in half to make 2 x 1cm layers

Steps:

Preheat the oven to 170 degrees celcius.

Combine sponge ingredients (above) in a bowl with a spatula, mix well, line a baking tin with coconut oil or a sheet of baking paper and pour the mixture into the baking tin

Place the cake in the oven to cook

It usually takes around 20 – 30 minutes, you will know it’s ready when the top of the cake is bouncy and firming.

Once done, remove from the oven to cool.

Once cool, Prepare your cup layers. We are aiming for 1 cm layers. If your cake is 2-3 cm high, slice the cake horizontally so you have 2 pieces. Using your cup, press the top of the cup into the sponge and remove piece by piece. You will have circular pieces. Prepare the pieces.

Phase 2: Coconut cream

To make the cream shake the coconut cream can and empty the ingredients into a bowl, whisk with the cream of tartare, bloomed gelatin, xylitol, vanilla extract & blended cashews (blend cashews separately) into the coconut cream. The cream of tartare, gelatin and cashews will help to thicken the cream because we are using the whole contents of the can.

Phase 3: Assemble.

Note: You can just make one big serving if it’s easier, I made individual cup servings for work meals/meal prep.

Make approximately 2 shots of coffee (40- 60mls) and pour into a curved place (you will be dipping the sponge into )

Prepare the circular cake pieces to get ready to layer

Line up the cups on the counter that you’d like to use to make the single portions. Each cup will need 2 layers of sponge.

Step 1: Dip the cake pieces into coffee – each side and add the first layer to the cup. It’s ok if some pieces break ,you can just piece together in the cup.

Step 2: Add 4 tablespoons of the cream layer

Step 3: Repeat step 1 with another piece of cake – add to the cream layer

Step 4: Add 4 tablespoons of the cream layer

Dust to serve with cacao powder.

Refrigerate overnight or enjoy, it will taste best the next day but I couldn’t wait! 😉

Enjoy

xx