Mini Strawberry Sponges
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 25 grams Sukrin Coconut Flour
- • 1 tsp Sukrin icing sugar
- • 2 tbsp granulated sweetener
- • 4 eggs
- • 1 tsp vanilla extract
- • 1 tsp baking powder
- • 1 tbsp quark
- • 1 tsp reduced sugar strawberry jam
- • 3 strawberries (thinly sliced)
- • 1 tbsp granulated sweetener
- • 1/2 tsp xanthan gum
Preparation Steps
Pre-heat the oven to 160 degrees.
Whisk together the eggs and granulated sweetener into a bowl until frothy. An electric whisk is best for this.
Fold in the flour, baking powder and vanilla extract and divide evenly into a 9 hole silicone mini muffin mould.
Cook for 12 minutes until golden and cooked through and then leave to cool on a wire rack.
Whilst the cakes are cooking, make the filling. Add the quark, jam, granulated sweetener and xanthan gum into a bowl and mix well until it starts to thicken. Leave to chill in the fridge until the cakes have cooled.
When the cakes are cooled, cut each cake in half and spread a little of the filling on the bottom half, top with a slice of strawberry then replace the top half. Add a tiny bit of filling to the top of the cake and place a strawberry slice on top.
Dust with Sukrin icing sugar and serve!