Coconut-Mango-Apple Creamer

INGREDIENTS (for a cake pan Ø 20 cm, 12 portions)

Bottom:

3 eggs
2 tablespoons erythrol
3 tbsp light spelt flour
1 tbsp potato flour
100 ml of strong tea infusion with rum for steeping (optional instead of rum: rum flavouring)

Mass:

Top:

To prepare the recipe you will need:

PREPARATION

Separate the egg whites from the yolks and whisk to a stiff froth, slowly adding erythrol towards the end.
Whilst still mixing, add one egg yolk at a time.
Finally, slowly add both flours sifted through a sieve, mixing briefly on the lowest speed.
Pour the mixture into the cake tin, place in an oven preheated to 170˚C and bake the sponge cake for approx. 20 minutes or until dry.
Evenly soak the sponge cake in tea infusion mixed with rum.
Prepare the mixture: blend all the ingredients.
Heat over a low heat, constantly mixing on the lowest speed, until the mixture starts to boil and thickens.
Then pour it evenly over the cooled sponge cake and put it in the fridge for at least two hours to allow the cake to set.
Finally, spread the apple-mango jam over the top.

classic round shape for the preparation of sponge cakes like in a professional pastry shop
closed form with no possibility of leakage
the aluminium used perfectly accumulates and transfers the heat to the dough
easier cake removal thanks to non-stick coating Ipertek PRO
the coating is suitable for both sweet and savoury doughs (baking, casseroles)
very easy to clean by hand