Sugar-free raspberry cake

Ingredients

For the sponge

• 2 extra-large XL eggs
• 40 g Green Sugar sweetener
• 70 g whole wheat flour
• 10 g cocoa powder with 11% fat
• 0.5 g ammonium bicarbonate
• 0.5 g baking soda
• 2.5 ml lemon juice or 4 drops of vinegar

For the raspberry cream

• 200 g raspberries
• 40 g Green Sugar sweetener
• 2.5 ml lemon juice or 2 drops of vinegar
• 100 g cream with 30% fat

For assembly

• 100 g cream with 30% fat
• 4.5 g Green Sugar sweetener
• 180 g raspberries

Preparation

1. Preheat the oven to 180 degrees Celsius. 2. Beat the eggs with 40 g sweetener until a foam forms on the surface. 3. Activate the ammonium bicarbonate and baking soda with 2.5 ml lemon juice or 4 drops of vinegar. Add them to the eggs along with the flour and cocoa, and beat until the mixture is smooth. 4. Pour the mixture into a 32 x 22 cm baking pan lined with parchment paper and bake for 10 minutes, until the surface is no longer shiny. 5. Let the sponge cool completely, about 45 minutes. Trim the edges, then cut it into 7 x 4 cm rectangles. 6. Put 200 g raspberries in a saucepan over low heat with 40 g sweetener and 2.5 ml lemon juice or 2 drops of vinegar. Simmer for about 8 minutes, until the mixture thickens and there’s no watery liquid left. Let it cool completely, about 30 minutes; you can speed things up by setting the saucepan in a larger bowl of cold water. 7. Whip 100 g cream until fluffy and holding its shape, then fold in the cooled raspberries. 8. Put 2 teaspoons of cream on each of 6 rectangles. Top each with 6 pieces of raspberry, then cover with the remaining rectangles. 9. Whip 100 g cream with 4.5 g sweetener until fluffy. Transfer the whipped cream to a piping bag fitted with a star tip, decorate the 6 little cakes and place one raspberry on top of each swirl.