Servings: 12 pieces
Calories: 320kcal
Ingredients
Sponge cake
- 4 large eggs room temperature
- 2.5 oz powdered erythritol
- 6 tablespoon coconut butter softened, room temperature
- 6 tablespoon shredded coconut
- 4 tablespoon bacardi rum or coconut water
Cream Filling
- 2 cup mascarpone cheese
- 1 cup cream cheese
- 1.5 oz powdered erythritol
- 4 teaspoon matcha green tea powder
- 1 teaspoon vanilla extract
- 1 envelope gelatine powder
Instructions
Sponge cake
- Preheat the oven to 350°F (180°C). Get your ingredients ready at hand. Line bottoms o an 8" or 9" springform pan with parchment paper.
- Using an electric mixer, beat the eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy. Add coconut butter in thirds, and mix slowly. Slowly and thoroughly fold in shredded coconut.
- Pour the batter into the prepared pan. Bake immediately for 20 minutes, or until a toothpick comes out clean. If the batter is not baked straight away after mixing, it might deflate. Let cool in the pan for 10 min then run a thin spatula around edges to loosen cake. Transfer to a wire rack and remove parchment paper. Soak the sponge cake with Bacardi rum or coconut water.
Cream filling
- Dissolve gelatine according to instructions. In a mixing bowl of a stand electric mixer, mix together mascarpone, cream cheese, erythritol, and vanilla extract matcha powder and mix. Add dissolved room-temperature gelatine, and mix thoroughly.
Assembly
- After you have soaked the sponge cake with a brush, frost the top and the sides with the matcha cream filling. Sprinkle with some shredded coconut.
- Refrigerate the cake for at least 4 hours or overnight before serving. I suggest you don't save it for dinner as matcha might keep you up for a while!
Nutrition
Calories: 320kcal
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