Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 100 ml milk
  • 80 g almond flour (generous 3/4 cup)
  • 1 tbsp psyllium husk (or 1 tsp psyllium husk powder)
  • 1 tsp baking powder
  • 3 tbsp cocoa powder (unsweetened)
  • 90 g / 1/2 cup packed Sukrin Gold (or sweetener of choice)
  • 1 tsp vanilla essence
  • for the filling
  • 200 ml whipping cream
  • 100 ml milk
  • 100 g/ 1/2 cup cream cheese
  • 1 packet / 12 g gelatine
  • 3 tbsp powdered sweetener
  • 1 tsp vanilla essence

Instruction

  • Pre-heat your oven to 180 Celsius.
  • Beat the eggs until foamy. Add all other ingredients for the sponge and mix well. it is essential that you don't leave out the psyllium husk. It acts as a binder and is, very conveniently, super healthy as well.
  • Pour the liquid mixture onto a baking sheet lined with baking paper. To ensure you can easily remove the baked sponge later, lightly grease the baking paper first.
  • Bake for 12 minutes. Depending on your baking sheet, you might have to do this in 2 batches. Remove from the oven and let cool completely.
  • For the filling, warm the milk in a pan (it should not boil) and stir in the gelatine granules until completely dissolved.
  • Whip the whipping cream until very stiff, then add the cream cheese, Sukrin icing sugar, vanilla essence and the warmed milk with the melted gelatine, and combine well.
  • Place in the fridge until set.
  • Peel the cooled sponge off the baking paper and pre-cut it to the desired shape. My slices were ca 10 cm long and 4 cm wide.
  • Spread the milk filling over the sponge (ca 1/2 cm thick) and top with the second layer of pre-cut sponge slices.
  • Separate the slices with a knife and serve. Any leftovers are best stored in the fridge.