Ingredients:
For sponge cake:
4 cups almond flour
1/2 cup tapioca flour
3 tbsp coconut flour
1 1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
4 large eggs
2 cups coconut sugar
1 1/2 cup coconut milk
1/2 cup coconut oil
1 tbsp apple vinegar
1 cup filtered water
For frosting:
4 egg whites
1 cup coconut sugar
100 g (if you like intensive cocoa taste, use 150-200! g) cocoa liquor
1 cup heavy coconut cream
1 cup fresh berries to decorate (raspberries, strawberries, blueberries, blackberries)
Method:
1) In a big bowl mix together 4 cups almond flour, 1/2 cup tapioca flour, 3 tbsp coconut flour,1 1/2 cup cocoa powder , 1 tsp baking soda, 1 tsp baking powder and 1 tsp salt.
2) In another big bowl mix together 4 big eggs and 2 cups coconut sugar. Than add 1 1/2 cup coconut milk, 1/2 cup coconut oil, apple vinegar and filtered water. Stir well.
3) Pour wet ingredients mix into dry mix. Stir well. Divide batch into 3 forms and bake on 170-180° for 35-40 min. Then cool it on a wire tray.
4) Let's make frosting!
Fill a big sausepan with water, place it on a stove and start to heat it up. On the top of this saucepan place a big bowl. In this bowl mix together 4 egg whites and 1 cup coconut sugar until sugar dissolves. Then take the bowl from the heat and beat mixture on high speed until it becomes fluffy white meringue.
5) Cut cocoa liquor into tiny pieces with a knife, melt in microwave or on bath-marine. Fold molten cocoa into 1 cup heavy coconut cream. Stir well. If it turns grainy, just heat it a little bit up in microwave. Fold this mixture into meringue. Stir gently.
7) Ok. Let's arrange the cake!
Place first layer of sponge cake in the form, cover it with 1/3 of frosting, gently place second layer, cover with 1/3 of frosting, repeat one more time. Place the cake into the fridge for 4-6 hours at least.
7) Take the cake out of the form, decorate with fresh berries
22 сен 2023
