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!



Sponge Cake: 

6 eggs

150g of Sukrin Monk Fruit 

150g of wheat flour (sifted)

1 tsp. of baking powder


Cream Filling: 

7 tbsp. of blueberries + Sukrin Monk Fruit 

7 tbsp. raspberries + Sukrin Monk Fruit  

1 3/4 cups of whipping cream, or vanilla cream

1 tbsp. of Sukrin Monk Fruit 


Top Cream Layer: 

1 3/4 cups of whipping cream

1 tbsp. of Sukrin Monk Fruit 

Berries or other kind of fruit



  1. Preheat oven to 350 F.
  2. Line a baking tray (approx. 20 x 30 cm) with baking paper
  3. Whisk eggs and Monk Fruit until stiff and airy (about 6 to 8 minutes).
  4. Sift in the flour and baking powder. Gently fold everything together using a baking spatula.
  5.  Transfer the cake batter to the baking tray and bake for at least 30 minutes.
  6. 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).
  7.  Soak the cake layers with some milk or juice (if not it can dry out).
  8. Spread the Monk Fruit-coated blueberries over the first cake layer (use 3-4 tablespoons of filling for each layer).
  9. Whip the cream for the filling with Monk Fruit. Distribute half the cream evenly over the berries, then add the second sponge cake layer.
  10. Cover the second layer with Monk Fruit-coated raspberries. Cover the berries with cream and then add the top layer.
  11. Whip the remaining cream and cover the entire cake.
  12. Decorate with fresh or frozen berries, before serving.