My husband’s birthday was coming up and I was once again feeling frustrated at the thought of making a cake that everyone would eat…except me. So I started experimenting. I adapted the sponge to one with regular flour, but the cream and glaze… were harder to find. But after a few partially successful attempts, I found a formula I was happy with.
Ingredients:
Sponge
- 5 eggs
- 2 tablespoons raw sugar
- A spoonful of Stevia powder
- A cup of rice flour
- 10 tablespoons of water
- A pinch of baking powder
- Apples, blueberries
- Vanilla spice
Cream and frosting
- 500 grams of sweet tofu
- 4 tablespoons of tahini
- 4 tablespoons of coconut oil
- 50 pieces of cashews (about 2 handfuls)
- 4 spoons of honey
- Lemon juice, vanilla essence
- Water as much as necessary
Method of preparation
Sponge
Mix the yolks with the sugar and Stevia, then add the water, baking powder and flour. Whip the egg whites and mix with the rest of the mixture, mixing slightly vertically. Cut the apples into slices and place them in a tray on baking paper. Blueberries are also added. Sprinkle with a teaspoon each of Stevia, cinnamon and ginger powder. The soft composition is poured over the fruit and put in the oven. A 26 cm pan is used.
Cream and frosting
Put all the ingredients in the blender and mix, adding water, until it becomes a smooth cream. After the sponge has cooled, cut it in half, syrup the lower part, put a quarter of the cream prepared above, put the second part of the top, the one with the fruits, prick it with a fork, so that the syrup penetrates better , then “cover” with the rest of the cream. It is decorated according to imagination.