About the Recipe
Light cherry cake with ice cream and fresh cherries - prefect for the hot summer months!
Ingredients
180 g cake flour
1/2 tsp baking soda
1 tbsp cocoa powder
pinch of salt
60g butter
200g erythritol
120ml coconut oil
2 eggs
1 tsp vanilla extract
1 tsp white vinegar
red beets or other red food coloring
120ml milk
unslated cream cheese or fresh cream
Preparation
Mix all dry ingredinets: flour, baking soda, cocoa powder, salt and erythritol
Saparate the yolks from the egg whites
Mix the yolks with the coconut oil, vanilla, vinegar, and the milk; add the red beets and the butter
Mix all ingredients together
Beat the egg whites until fluffy peaks form and fold them gently into the mixture stirring gently
Divide the batter in two pans and bake for 30 min at prehear over (160 C) over a parchment paper
Once the bakesd cakes have cooled down, assemble them by spreading cream cheese frosing in between and on the side
Decorate on top with generous scoops of Coppa della Maga Cherry & Cream and fresh cherries