Cream layer cake

Preheat the oven to 175 degrees Celsius. Line a small, deep baking tray (approx. 20 x 30 cm) with baking paper.

Whisk the eggs and Sukrin until stiff and airy (about 6–8 minutes). Sift in the flour, FiberFin, and baking powder and fold everything carefully together using a baking spatula. Transfer the cake batter to the baking tray and bake on the middle rack for approx. 30 minutes.

Cut the sponge cake into 2 or 3 layers before it’s cooled completely, and cover each layer with a damp towel. It’s likely this sponge cake will have a slightly crispier surface than sugary sponge cake, but it will taste delicious nonetheless.

Before assembling the cream layer cake, soak the sponge cake layers with some milk or juice; if not, they can easily dry out. Use 3–4 tablespoons of filling for each cake layer.

Spread the Sukrin-coated blueberries over the first cake layer. Whip the cream for the filling with Sukrin. Distribute half the cream evenly over the berries. Add the second sponge cake layer and spread the Sukrin-coated raspberries over it. Cover the berries with cream and add the top layer.

Whip the remaining cream and cover the entire cake with it. Decorate with fresh or frozen berries right before serving. Grapes, pineapple cubes, kiwi slices, peaches, or canned pears are also great decoration alternatives.