Turtle Cake with Strawberries and Mascarpone

Mascarpone, Egg, Strawberries, Coconut cream, Erythritol, Erythritol, Cocoa powder, Coconut flour

Whisk with a mixer: 12 min. Mix: 6 min. Bake in the oven: 12 min. Cool down: 20 min. Whisk with a mixer: 8 min. Cooking: 20 min. Chill in the refrigerator: 8 h. Cooking: 10 min.

For the sponge

Egg (250 g) should be separated into whites and yolks. Beat the whites with erythritol (30 g) to firm peaks, and beat the yolks separately with erythritol (30 g) until pale and airy.

Add cocoa powder (40 g) and coconut flour (20 g) to the yolks, then fold in the beaten egg whites (250 g from whole eggs) in portions, keeping the batter airy. Spread the batter on a parchment-lined baking sheet and bake at 180°C for about 12 minutes.

Cool the sponge. Cut out a circle the size of the bowl, and cut the remaining sponge into cubes about 2×2 cm.

For the cream and assembly

Beat mascarpone (500 g), coconut cream (250 g) and erythritol (90 g) into a thick cream. Rinse strawberries (250 g), dry them and remove the stems.

Line a deep bowl with plastic wrap. Layer the cream, sponge cubes and strawberries, then cover the cake with the round sponge piece and press lightly.

Cover the cake with plastic wrap and refrigerate overnight. Before serving, invert it onto a plate, remove the bowl and wrap, then decorate with the remaining cream, sponge and strawberries.