10 servings

SPONGE CAKE

4 eggs

½ cup stevia powder or to taste

1 cup almond flour

¼ tsp sea salt

1 tsp vanilla essence or to taste

2 tsp baking powder 

Preheat the oven to 355ºF.

In a metal bowl, beat the eggs with the stevia, add the salt and vanilla. Beat for 15 minutes to fluff up.

Then add the flour little by little with the baking powder, slowly, making sure that there are no lumps. 

Pour into a glass dish (13”x9”) greased with a little coconut oil. Bake for 20 minutes or until a toothpick comes out dry. Take out and let cool.

MILKS

*1 can unsweetened coconut cream

½ cup unsweetened almond milk

6-8 tbsp stevia powder or to taste

Mix the cream with the milk and stevia in a bowl and reserve. Once the sponge cake is cold, make holes with a fork all over the surface. Then add the mixture.

*Try to use a coconut cream not so liquid. Remember it should be unsweetened

*Instead of coconut cream you can use homemade condensed coconut milk (recipe in Recipe Book).

MERINGUE

3 egg whites at room temperature

7 tbsp stevia powder

1 pinch of salt

½ tsp lemon juice or cream of tartar

5 gr unflavored gelatin powder

4 tbsp cold water

In a cup place the water and add the gelatin as rain. Let hydrate 10 minutes. Set aside.

In a bowl add the egg whites, salt and cream of tartar or lemon juice. Beat with an electric mixer until it has consistency and begin to add the stevia little by little (granules should not be felt). When finish, microwave for 10 to 15 seconds to melt the gelatin. Pour slowly to meringue while beating a few more minutes.

Spread the meringue over the cake with the milk mixture. Serve at room temperature or refrigerate. 

Per serving:

Cal: 153.8 P: 6.6 F: 13.1 Cb: 3.8