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ケーキ（スコップケーキ）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

egg : 1 piece
(A)アーモンドミルク : 100g
(A)ラカント : 15g
(A)バニラオイル : 2～3滴
(B)おからパウダー(微粉タイプ) : 20g
(B)ベーキングパウダー : 2g
ホイップクリーム(泡立て済み) : 60～70g
フルーツ : 適量

Time required

25minutes

Procedure

1) make a sponge 00:21
Crack the eggs into a heat-resistant container and mix with a whipper.
Add (A) and mix, then add (B) and mix until there are no lumps.
Drop the container on the table several times to eliminate air bubbles, then put it in the microwave and heat it at 600W for 5 minutes.
Remove from the heat-resistant container as soon as the heating is over and let it cool.
The heat-resistant container will be used again, so wash it.
2) cut material 02:30
Cut the fruit into desired shapes.
When the sponge is cool, slice it into 3 pieces.
3) Serve 04:15
Place a piece of sponge on the bottom of the heat-resistant container from step 1, spread the whipped cream (already whipped) evenly on the sponge, and arrange the fruits from step 2.
Spread the sponge again, apply whipped cream, and put fruit on top.
Finally, cover it with a sponge, apply whipped cream, and put fruit on top to complete.

Point

・You can increase the amount of whipped cream if you like.
・Use as many fruits as you like.
・The container used is width 13 x depth 12.8 x height 5.5 cm and is about 3 servings.
・If the sponge is not removed from the container immediately after heating, the bottom will stick.
・The sponge that sticks to the bottom of the container can be sandwiched with fruit or served in a container for one serving.
・When cooling the sponge, it is recommended to put it on a net and cool it down.
・If you whip the whipped cream yourself and use Lakanto, you can reduce the amount of sugar.
・When arranging the top fruit, you can do it neatly by not putting the same fruit next to each other.
・If you like, you can sprinkle powdered sugar at the end.