Ingredients for 16 squares:
For the sponge cake:- 250 g Bake-Free sponge cake-muffin flour mixture
- 125 g erythritol
- a pinch of black salt
- half a packet of baking powder (6 g)
- 80 g room temperature coconut cream
- 1 tablespoon of vanilla extract
- 250 g room temperature water (not cold, but not lukewarm either!
- 1 serving of quick apricot jam
- 200 g coconut cream
- 3 g sweetener
- 3 g konjac flour
- 5 g of shredded coconut
PREPARATION:
It is worth mixing the coconut cream with the water beforehand, and if it is cold, warm it up to room temperature (but not to lukewarm!). Otherwise, the recipe will not work! Mix the ingredients for the sponge cake, then pour it into a mold lined with silicone baking paper (I used a 24x24 cm one). Pour boiling water into a large pan (about half way up) and place the mold filled with dough in it, then bake in a preheated oven at 180 degrees celsius for 40 minutes, conventional top and bottom setting.
Prepare the apricot jam for the filling as described. For the cream, mix the sweetener with the konjac flour then mix thoroughly with the coconut cream. Let it stand in the fridge for at least an hour, but occasionally look at it and stir it, because it may clump.
As soon as the sponge cake has cooled, cut it into 3 sheets (carefully, because it is very fragile and crumbly!) and spread the first layer with half of the coconut cream, then with 1/3 of the jam. Cover it with the middle sheet, spread it with the other half of the coconut cream, and with the other 1/3 of the jam. Place the last layer of cake on top, spread with the remaining jam and sprinkle with coconut flakes. Let it sit for a bit (of course I didn't have the patience) and cut it into 16 equal slices.
