You need this:
- 2 fresh eggs
- 2 tablespoons greensweet extra sweet + 2 tablespoons greensweet-stevia erythritol
- the grater of an organic lemon zest
- 1 teaspoon vanilla bourbon
- 1 teaspoon (tartar) baking powder
- 110 grams of brown teff
For the filling / topping:
- 400 ml of organic coconut milk (refrigerated for 24 hours, drained well) or other options (see explanation above)
- 3 tablespoons of organic skimmed cocoa powder
- Goji berries
- greensweet-stevia Icing
This is how you make it:
Preheat the oven to 185 degrees. Line a baking tray with baking paper. Beat the eggs + Greensweet crystals in a fat-free bowl to a firm creamy mass. This takes a few minutes.
Fold in the lemon zest, teff, baking powder and vanilla, making large, airy strokes. This ensures that the cakes remain as light as possible. Always scoop two large tablespoons of the batter on the baking sheet, ensure sufficient space between the cakes because they rise. Bake the cakes in the middle of the oven until about 10-11 minutes, keep checking in between times. Allow to cool.
Beat the cream together with a tablespoon of greensweet icing into a thick cream. Does the mass remain too fluid? Then add a tablespoon of johannes bread gum or a pinch of xanthan gum.
Place the cakes in two rows on the baking tray. Turn one row. Always spoon some cream on the turned over cake and press the other cake on top. Keep about three quarters of the cream, and spatulate the cocoa there. It gives a nice "marble" effect if you do not completely crumble the cocoa, but that is of course not necessary. Spoon the chocolate cream on the cakes and garnish with goji berries and powdered sugar.
Source: Monique van der Vloed