You need this:
- 2 fresh eggs
- 2 tablespoons greensweet extra sweet + 2 tablespoons greensweet-stevia erythritol
- the zest of an organic lemon peel
- 1 teaspoon vanilla bourbon
- 1 teaspoon (tartar) baking powder
- 110 grams brown teff
For the filling/topping:
- 400 ml organic coconut milk (24 hours refrigerated, well drained) or other options (see explanation above)
- 3 tablespoons organic low-fat 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 grease-free bowl to a firm creamy mass. This will take a few minutes.
Fold in the lemon zest, teff, baking powder and vanilla, making large, airy strokes. This ensures that the cakes remain as airy as possible. Spoon two heaping tablespoons of the batter onto the baking sheet, making sure there is enough space between the cakes because they rise. Bake the cakes in the middle of the oven for about 10-11 minutes, keep checking in between. Let cool.
Beat the cream together with a tablespoon of greensweet icing to a thick cream. Does the mass remain a bit too liquid? Then add a tablespoon of John's bread gum or a pinch of xanthan gum.
Arrange the cakes in two rows on the baking sheet. Turn one row. Spoon some cream on top of the upside-down cake and press the other cake on top. Keep about three quarters of the cream, and fold in the cocoa. It gives a nice "marble" effect if you don't completely fold in the cocoa, but you don't have to. Spoon the chocolate cream onto the cakes and garnish with goji berries and icing sugar.
Source: Monique van der Vloed