Summer cake
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Summer cake

INGREDIENTS

  • 6 eggs

  • 6 spoons of whole grain wheat flour

  • 6 spoons of brown sugar

  • 50 g of cacao butter

  • 600 ml of oat milk

  • 1 vanilla pudding

  • 100 g of raspberries

  • 100 g of blueberries

  • 400 ml of coconut whipped cream

  • fresh fruits for decoration

PRocedure

  • Whisk the eggs, flour and 3 spoons of brown sugar.
  • Divide this mixture into the two bows and then pour quantity from one bowl into the baking mould (diameter of 16 cm). This will be first layer of sponge. Bake around 20 minutes at 180 C. When first layer is ready repeat the procedure with another one bowl.
  • Prepare the vanilla pudding in accordance with the instructions on the package and using 500 ml of prepared oat milk and 3 spoons of brown sugar.
  • When the pudding is ready add cacao butter and mix very well. Put pudding aside in order to cool down.
  • On the baking tray put one layer of the biscuit sponge and put prepared blueberries on the top. When you put the sponge drizzle the sponge with 50 ml of oat milk in order to be soft and not too dry.
  • Then on the blueberries add another sponge and another half of vanilla pudding. Add the raspberries on the top.
  • Whisk the coconut whipped cream and cover the whole cake.
  • Put some fresh fruits on the top of the cake as decoration.