Milk Slice Cake without Flour and Sugar




Rating: 3.06 / 5.00 (33 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the dough:









For the cream:







Instructions:

For the milk slice cake, sift almond flour with baking powder and cocoa, beat eggs until very foamy, add mineral water and birch sugar or sukrin and continue beating until thick and foamy.

Stir in the almond flour and cocoa mixture well. Cover the bottom of a cake tin (26 cm diameter) with baking paper, fill in a quarter of the mixture and bake at 180 °C for approx. 12-15 minutes.

Bake 3 more layers with the remaining batter and let cool well. Mix the mascarpone with vanilla powder and honey, whip the cream with the cream stiffener according to the instructions on the package and fold into the mascarpone.

Place one cake layer on a cake plate, spread with just under a quarter of the cream, place the next layer on top and spread again with cream. Decorate with the rest of the cream as desired and leave in the refrigerator for at least 2 hours.

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