- 1 Egg white
- 2 Tbsp. Unsweetened apple sauce
- 3 Tbsp. Almond meal
- 1 Tbsp. Coconut shreds
- 1 Tsp. Baking powder
- 1 Scoop stevia powder (or 1 Tbsp. honey)
- 1 Tsp. Cocoa powder
- 1 Tsp. Lemon juice
- 1 Pinch of cinnamon (optional)
- 1/2 Handful of raisins (optional)
Filling - regular:
- 2 Tbsp. Jam
- 1/4 Cup cream 35%
- 1 Tsp. sugar
Filling - low carb:
- Fresh fruit
- 1/4 Cup yogurt
- 1 Scoop stevia powder
Mix the pastry ingredients in a microwave-safe mug with a fork. Add lemon juice last.
Place in the microwave and heat on full power for 1.5 min. This should be enough time for the cake to cook in most microwave ovens. If the cake still looks wet and under-cooked, heat it for a little while longer.
Turn the mug upside down over a plate and give it a gentle shake to allow the cake to fall out.
Be very careful when handling the cake at this point, it will be very hot!
Cut the cake carefully into three slices, using utensils, and place the slices in the freezer to allow them to cool quickly. Use a metal plate or aluminum foil to speed up the cooling process.
In the meantime, whip the cream and sugar with a stick blender until stiff peaks form. It will only take a few seconds for the cream to be ready. Do not over mix the cream or it will start turning into butter.
Check the temperature of the cake in the freezer.
I know you are tempted, but you must wait for the cake to cool down completely. If it is not ready yet, wash the dishes you have used so far to keep yourself distracted.
When the cake slices are cool to touch, top them with your favorite jam and the whipping cream you made.
For the low carb option use fresh fruit, yogurt and stevia. Although all of the sugary ingredients can be substituted in this recipe, we recommend that you use at least one source of real sugar (honey, raisins, sugar or jam) to maintain the pleasantly sweet taste of this cake.
Hey, the dishes are already done. Rinse the hand blender and go stuff your face! :)
Delicious flowers drawn in clear jelly.