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🍰 Sugar-free strawberry cake

183 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt flour Type 1050
• 40 g ground almonds
• 3 eggs
• 70 g honey
• 600 g strawberries
• 2 tbsp honey
• 250 g whipping cream
• 1 banana
• 1 tsp lemon juice
• 1 handful lemon balm or mint (for garnish)

Instructions

1. 1. Mix the flour with the ground almonds in a bowl.
2. 2. Separate the eggs. Put the egg whites into a separate, clean bowl.
3. 3. Beat the egg whites with an electric hand mixer until very stiff and firm.
4. 4. Put the egg yolks and 3 tablespoons of water into another bowl.
5. 5. While stirring constantly with the electric hand mixer, slowly add the honey.
6. 6. Continue beating until the mixture is creamy and airy.
7. 7. Gently fold the stiff egg whites into the flour and almond mixture.
8. 8. Line the bottom of the springform pan with baking paper.
9. 9. Spread the batter evenly over the bottom of the pan.
10. 10. Preheat the oven.
11. 11. Bake the cake at 180 °C (convection 160 °C; gas mark 2–3) for 30 minutes.
12. 12. Let the sponge cake cool down.
13. 13. Turn the cake out onto a plate.
14. 14. Moisten the baking paper with a little water.
15. 15. Carefully peel off the baking paper.
16. 16. Hull the strawberries.
17. 17. Wash the strawberries.
18. 18. Puree 150 grams of the strawberries with honey.
19. 19. Spread the strawberry puree over the cooled cake base.
20. 20. Let the cake set for 30 minutes.
21. 21. Whip the cream until stiff.
22. 22. Mash the banana finely with lemon juice.
23. 23. Stir the banana puree into the whipped cream.
24. 24. Spread the cream evenly over the cake base.
25. 25. Just before serving, halve the remaining strawberries.
26. 26. Decorate the cake with the halved strawberries.
27. 27. Garnish the cake with fresh lemon balm leaves.

Nutrition per serving

• kcal: 183
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 18 g