Sugar Free Vanilla Sponge Cake

• Vegetarian

• Produce

  • 1 cup Raspberry
  • 50 g Raspberry

• Refrigerated

  • 4 Eggs

• Condiments

  • 5/8 cup Stevia - i used natvia

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/2 cup Brown rice flour
  • 200 g Dark chocolate - i used well naturally in nz, sugar free
  • 1 Raspberry cheesecake chocolate cups
  • 4 tbsp Stevia - i used natvia icing mix
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Almonds to decorate

• Bread & Baked Goods

  • 1 Of vanilla yogurt cream from the cake

• Dairy

  • 1 cup Greek yoghurt
  • 8 oz Philadelphia cream cheese - i used, light
  • 1 Vanilla yogurt cream

Found on sweetashoney.co

Description

Ingredients

• 4 eggs
• 1/2 cup + 2 tbsp. (120 g) stevia - I used natvia
• 1/2 cup (60 g) brown rice flour (or all purpose flour if not gluten free)
• 1/2 cup (60 g) almond meal
• 2 tsp vanilla extract
• Vanilla Yogurt Cream
• 1 cup Greek yoghurt
• 8 ounces (220g) cream cheese - I used light philadelphia
• 4 tbsp. stevia - i used Natvia icing mix
• 1 cup raspberry, defrost
• Raspberry Cheesecake Chocolate Cups (for 12 cups)
• 200 g sugar free dark chocolate - I used well naturally in NZ
• Leftover of vanilla yogurt cream from the cake
• 50 g raspberry, defrost, mashed on a plate
• Optional :
• 1/3 cup sliced almonds to decorate

Directions

• Preheat the oven to 180C.
• Grease one 8-inch round cake pan.
• In a large mixing bowl, using an electric mixer, beat together the eggs, stevia and vanilla until it almost double in size. It has to be light and fluffy and could take up to 5 minutes.
• Combine the flour and almond meal in a bowl.
• Add the flour mixture slowly - 1/4 cup at a time - mixing with a spatula to well incorporate the flour and avoid lumps.
• Transfer the batter into the prepared round cake pan.
• Bake 20-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
• Cool down on a rack before cutting the cake and stuffing with the cream.
• Meanwhile prepare the vanilla cream.
• In a bowl whisk together the greek yoghurt, cream cheese and natvia icing mix until it become thick.. Refrigerate for 30 minutes.The vanilla yoghurt cream will be used for 3 layers make sure you use it evenly in the ext steps.
• Cut the cake half and spread a first layer of vanilla yoghurt cream. Add fresh raspberry and more vanilla cream on top of the raspberries. Place the top cake layer and decorate with extra vanilla yoghurt cream and raspberries.
• For the raspberry cheesecake chocolate cups.
• Melt the sugar free dark chocolate in the microwave or in a sauce pan until fully liquid and shiny.
• Place mini paper cups in a mini muffin tray.
• Add 2 teaspoon of melted chocolate in each paper case and freeze 5 minutes to harden 
• Add 1 tsp of vanilla cream, 1 tsp of mashed raspberry and cover with more melted chocolate.
• Freeze 5-10 minutes to harden.
• Remove the chocolate cup from the freezer and break them roughly on a chopping board with a knife to decorate the cake.
• You can keep the chocolate cups in the fridge or in the freezer.