June 17, 2021
Colourful LCHF sponge cake with raspberries
Here’s an easy recipe for a delicious colourful sponge cake that’s light and savoury. And it looks interesting too. The cakes can also be baked in a round tin or the mixture can be poured into muffin tins.
INGREDIENTS
For the sponge cake (baking tray approx. 30 X 20 cm or cake tin 24 cm in diameter)
- 6 eggs
- 80 g erythritol stevia Live & love
- 120 g defatted Live & love almond flour
- 6 tablespoons Mileram cream (1/2 large 500 g pot)
- 1 packet of baking powder/vinegar
- 1 vanilla pod/vanilla flavouring/little vanilla powder
For the dark part
- 5-6 teaspoons Live & love dark cocoa
Other
- 1/2 large cup Mileram cream
- Frozen or fresh raspberries (a couple of handfuls)
METHOD
Separate the eggs, whisk the egg whites. Beat the egg yolks with the sweetener until foamy (just until light and risen). Add the Mileram cream and the dry ingredients. Spread 2/3 of the mixture on the baking tray, mix the cocoa into 1/3 of the remaining mixture. Arrange the dark part on the baking tray. Add the Mileram mounds evenly on top. Preheat the oven to 175 degrees. Place in the oven for 5 minutes to slightly shrink the mixture. Take out and spread the frozen raspberries over the pastry as you like. Return to the oven for about 25 minutes more. Before taking out, check with a toothpick in one part where the sponge is. The toothpick should be dry when you pull it out.
I wish you a wonderful baking!
MY TIPS
- Mileram is a thick cream which has a very pleasant taste. You could substitute it with plain sour cream, mascarpone cheese and maybe also with cottage cheese in combination with the sour cream.
- Raspberries can be substituted for the berries as desired.
- If you bake in a smaller baking tray, the height of the sponge will be higher, so you will need to adjust the baking time accordingly, or increase it by a few minutes. Always check with a toothpick or wooden skewer that the pastry is baked. There should be no biscuit residue on the toothpick (when it is removed).
- If you are baking muffins, the baking time is between 20-25 minutes, depending on how big you make them.
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