Stay Sweet Sunday – Berries and Cream Layered Cake
Starting a new diet can be really hard. Having to give up so many delicious foods and treats make it even harder. That is where we step in. For the month of January we are gonna give you recipes that are healthy and sweet!
This is the perfect cake for any occasion! Birthdays, anniversaries, or even as a valentine’s treat! Filled with raspberries, blueberries and yummy cream, this cake is not only delicious, but sugar-free!
Ingredients:
Sponge Cake:
6 eggs
150g of Sukrin Bake
150g of wheat flour (sifted)
1 tsp. of baking powder
Cream Filling:
7 tbsp. of blueberries + Sukrin Bake
7 tbsp. raspberries + Sukrin Bake
1 3/4 cups of whipping cream, or vanilla cream
1 tbsp. of Sukrin Bake
Top Cream Layer:
1 3/4 cups of whipping cream
1 tbsp. of Sukrin Bake
Berries or other kind of fruit
Directions:
- Preheat oven to 350 F.
- Line a baking tray (approx. 20 x 30 cm) with baking paper
- Whisk eggs and Sukrin Bake until stiff and airy (about 6 to 8 minutes).
- Sift in the flour and baking powder. Gently fold everything together using a baking spatula.
- Transfer the cake batter to the baking tray and bake for at least 30 minutes.
- Before cake is completely cooled, cut the sponge into 2 or 3 layers and cover each layer with a damp towel (cake may have a crispier surface, but will still taste amazing).
- Soak the cake layers with some milk or juice (if not it can dry out).
- Spread the sweetener-coated blueberries over the first cake layer (use 3-4 tablespoons of filling for each layer).
- Whip the cream for the filling with Sukrin Bake. Distribute half the cream evenly over the berries, then add the second sponge cake layer.
- Cover the second layer with sweetener-coated raspberries. Cover the berries with cream and then add the top layer.
- Whip the remaining cream and cover the entire cake.
- Decorate with fresh or frozen berries, before serving.
Enjoy!
*Recipe adapted from Sukrin UK
