The texture is super soft and the texture is even more delicate.The sweet and sour taste with a rich creamy aroma is simply delicious!
Ingredients
- 60 grams of whipping cream
- 2 eggs
- 10 drops of vanilla essence
- 6 drops of lemon juice/apple cider vinegar/white vinegar (optional)
- 16 grams of coconut flour
- 8 grams of baking powder
- 12 grams of erythritol
- fresh strawberries 2 pieces
- light cream cheese 60g
Instructions
- Mix 60 grams of whipping cream, 2 eggs, 10 drops of vanilla extract, 6 drops of lemon juice or white vinegar and apple cider vinegar, stir well (beat with a whisk for 30 seconds)
- Add 16 grams of coconut flour, 12 grams of erythritol, and 8 grams of baking powder and stir evenly in a circular motion.
- Pour into the mold and shake gently to make the surface smooth (I use 2 rectangular ceramic bowls for baking rice)
- Microwave on high heat for 2 minutes
- Take out the mold (you can use the handle of an iron spoon to gently remove it) and let cool to room temperature.
- Whip 60g of sandwich cream until 80% stiff, add chopped strawberries and mix well
- Spread the strawberry cream filling on the bottom of 2 cakes, stack them and cut them into pieces.Enjoy it!
