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Soft, creamy and fruity – my favourite combination for a winning cake. Especially when it's as easy to make as this one! The juicy cherries go beautifully with the light cake mixture, which tastes delicious, despite being free from gluten, dairy and refined sugar. The coconut yoghurt cream and fresh, slightly crunchy cherries promise a taste of summer with every bite.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Cream and cherries
One square springform pan (approx. 20 cm), lined with baking paper.
How it's done
Using the whisk on a mixer, beat the sugar and egg yolks in a bowl for approx. 5 mins. until the mixture becomes lighter in colour. Add the coconut oil and lemon juice, continue to beat briefly.
Beat the egg whites with the salt until stiff. Combine the rice flour, almonds, potato starch and baking powder, add to the mixture in layers along with the egg whites, carefully fold in. Carefully mix in the cherries. Transfer the cake mixture to the prepared tin, smooth down.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.
Cream and cherries
Combine the yoghurt and maple syrup, spread on top of the cake, smooth down. Arrange the cherries on top. Remove the tin frame, cut the cake into pieces.
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