Ingredients

The following ingredients have 4 Servings
  • 25 grams Sukrin Coconut Flour
  • 1 tsp Sukrin icing sugar
  • 2 tbsp granulated sweetener
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp quark
  • 1 tsp reduced sugar strawberry jam
  • 3 strawberries (thinly sliced)
  • 1 tbsp granulated sweetener
  • 1/2 tsp xanthan gum

Instruction

  • Pre-heat the oven to 160 degrees.
  • Whisk together the eggs and granulated sweetener into a bowl until frothy. An electric whisk is best for this.
  • Fold in the flour, baking powder and vanilla extract and divide evenly into a 9 hole silicone mini muffin mould.
  • Cook for 12 minutes until golden and cooked through and then leave to cool on a wire rack.
  • Whilst the cakes are cooking, make the filling. Add the quark, jam, granulated sweetener and xanthan gum into a bowl and mix well until it starts to thicken. Leave to chill in the fridge until the cakes have cooled.
  • When the cakes are cooled, cut each cake in half and spread a little of the filling on the bottom half, top with a slice of strawberry then replace the top half. Add a tiny bit of filling to the top of the cake and place a strawberry slice on top.
  • Dust with Sukrin icing sugar and serve!