- 5 oz butter,
- 15 oz Amson Erythritol
- 2 tsp almond extract
- ½ finely zested lemon
- 9 oz of plain yoghurt
- 4 large eggs
- 5 oz self-raising flour(you can also you blended flour with Sefl-raising added with Almond flour 3:1 ratio)
- 8 oz ground almonds
For Dressing the cake:
- 7 oz of fresh mascarpone
- 5 oz of double cream
- 1 tbsp lemon juice
- Amson’s Powdered Erythritol, to taste, plus extra for dusting
- 1-2 tsp of rosewater or Vanilla extract.
- 28 oz of fresh summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
- 4 tbsp Amson’s Powdered Erythritol
- Rose, geranium flowers or other edible flowers for garnish
- Pre Heat oven to 356/320°F fan/gas. Grease the inner line of the bases of three 9 inches cake tins.
- Whip the butter and Amson Erythritol until soft, light and fluffy, then add in the almond extract and fresh lemon zest.
- Whisk the yoghurt with the eggs.
- On a low-speed mixer, add the blended flour (Self-raising and Almond flour mixed), crushed almonds and 1/2 tsp salt to the butter and Amson Erythritol alternating with the yoghurt and eggs.
- Divide this batter between the greased baking tins for 35-40 mins or use a skewer to check the middle, if the inserted spike comes out clean. Let it cool in the baking tins for 5 mins, then turn out onto a rack, and let it cool down completely.
- Beat air into the mascarpone and make it lose as possible.
- Whip the cream until it is able to hold its shape.
- Mix the cream, mascarpone and lemon juice, then carefully add the Amson’s Powdered Erythritol and Vanilla or Rose extract to taste.
- Assemble the cake just before serving by adding the berries with the Amson’s Powdered Erythritol. On the flattest cake spread half of the cream, then add half the fruit. Top with a second layer of cake, cover the rest with cream and garnish the top with the rest of the fruit.
- Finish the last layer of the cake, with over Amson’s Powdered Erythritol, and decorate with small flower petals like rose or geranium.