Instructions

Almond base:

Set the oven's temperature to 175 °C. Mix finely ground almonds, Sukrin Gold, Sukrin Syrup Gold, and egg whites well together. Pour the mixture into a small round cake tin (20cm) lined with baking paper and greased on all sides. Bake for about 15 minutes, or until the top is golden. Remove from the oven and cool in the tin; you can even place the entire tin in the fridge to speed up the cooling process.

Chocolate layer:

Melt 100g of chocolate, and spread over the cooled almond base (while it's still in the tin). Put the tin in the fridge until the chocolate sets.

Jelly layer:

Prepare the jelly according to the packet instructions. Allow it to cool in the refrigerator until it is cold and thick. Spread the jelly over the cake base with the set chocolate, and return the tin to the fridge until the jelly sets completely.

Mousse layer:

Using a stand mixer, whisk the powder in the Sukrin Chocolate mousse pack with 100 ml of milk for about 3 minutes. Pour the mousse over the cake, and place the entire tin in the freezer before applying the marzipan.

Marzipan Layer:

Carefully remove the cake tin ring, release the cake from the baking paper, and place it on a serving platter. Roll out the marzipan. It can be helpful to use baking paper underneath the marzipan, making it easier to lift off the countertop when it's thin enough. Cover the cake with the marzipan.

Chocolate topping:

Melt the chocolate with the coconut oil/cooking fat and spread it on top of the cake. Store in the refrigerator.

Nutrition facts