Hi!
Spring is the most beautiful time of the year in the entire calendar, each of us waits for these beautiful, warm days after long, gray winter days. Delicious coffee in the garden in the warm rays of the sun. Spring cakes fit perfectly with the whole atmosphere of this beautiful time.
Today I have for you a really delicious Fluffy Cake with fruit and fluffy fruit-based cream – I encourage you to make it and enjoy the taste.
Ingredients:
- 1 cup of wild blueberries, dusted with flour almond and set aside.
- 1 cup and 1/4 of flour almond
- 1 tsp of cinnamon.
- 1 tsp of vanilla powder without sugar
- 2 tablespoons of lemon juice.
- 1/2 cup of plant based milk mix with 2 tsp of apple cider vinegar – Leave aside.
- 2 very ripe bananas. You need them to be very soft.
- 1 cup of erythritol
- 1/2 cup of coconut oil, melted. 1 tsp of baking soda.
- 2 tsp of baking powder
Topping:
- 50g white chocolate without sugar
- 50ml lactose-free cream
- 50g lactose-free mascarpone
- 50g blueberries
Instructions:
Preheat the oven to 180°C . Grease a loaf pan
Mix dry ingredients together really well. Mix wet ingredients together
Add wet to dry and mix well. Fold in your blueberries
Bake for 1 hour or until centre is cooked.
When the cake is baked, let it cool. In the meantime, prepare the icing for the spring cake. Melt the white chocolate in a water bath. Whip the cream with the mascarpone, add the previously mixed blueberries and combine with the cream and lemon zest. Combine the cooled chocolate with the cream and pour it onto the cake.
Chill in the fridge for up to 30 minutes and it’s ready.
Enjoy !
