Soft and moist almond flour cakes that can be filled with any delicious filling. Berries and cream are particularly delicious.
To be honest I am not sure if this is a cake or could be passed off as a soft cookie. They are soft and sponge-like but I wonder if I cooked them for longer to harden they would be more of a cookie. For the time being I am using them as mini sponges and sandwiching them with some cream and soft fruit. The ones that I used with cooked slices of apple did not last long at all.
This is a delicate mixture to handle though so be careful with it! I used ginger to flavour the sponges but you could play around and use cocoa or other spices. Go crazy, play around and make it to your liking!
Crushed raspberries and cream filling
INGREDIENTS
¼ cup almond flour
2 eggs, separated
1 tblspn double/heavy cream
½ tspn ground ginger
4 tblspn sugar substitute (I used erthyritol)
Yum! Soft and sweet but no sugar! Yah!
METHOD
- Preheat the oven to 180C/350F degrees.
- Whip the egg whites until still. Then add the sugar substitute and whisk again to keep thick peaks.
- In a separate bowl, mix the almond flour, egg yolks, cream, ginger and erthyritol (sugar substitute).
- Fold in the egg white mixture carefully (it will look like a meringue mixture).
- Put tablespoons of the mixture onto a greaseproof lined tray (although I think waxed paper would be better.).
- Bake in the oven for 10-12 minutes until golden and firm.
- Leave to cool and carefully remove from the paper...a palette knife would be great here. They are delicate! Be Warned!
- Sandwich together with cream and your filling of choice. Or just munch them on their own.
- Eat and enjoy!
Cooked apple and cream filling..
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