Whole grain, sugarfree and still delicious

I have been thinking about baking a whole grain sponge cake, I wasn't even sure that it was possible, but I gathered confidence and finally made it. The outcome was shocking; whole grain flour behaves the same as plain flour. It didn't collapse and it didn't become heavy, it didn't even have such different taste. According to my sources at home, it was "top notch".

Ingredients for approx. 12 pieces:

• 18 dkgs of whole grain flour
• 6-7 cold eggs according to size
• 10 dkgs of sugar

• 1 can of plain greek yoghurt
• 1 can of plain yoghurt, normal
• 10 gr of gelatine
• zest of 1 lemon and some of its juice
• sweetener according to taste
• a bit of grated cinnamon
• a bit of vanilla aroma or extract
• one can of peaches or any other fruit

Separate the cold eggs and beat the whites up along with the sugar. Stir the yolks and gently mix them into the beaten whites. Add the flour in smaller portions, and stir it gently after every portion of flour. Line some baking paper into an oven pan and pour the mixture into it. It needs at least 25 minutes at 160 deg Celsius, you can check if it's done with a needle or a knife. When it's done take it out and let it cool down, then cut it in half horizontally, and put the lower part back into the oven pan (this time you have to line it with kitchen film). 

For the cream, mix the two types of yoghurts together and grate the lemon zest into it, add the vanilla and the cinnamon too and stir it well. You can adjust the taste with sweetener and lemon juice until it's sweet and sour enough. Then dissolve the gelatine in some cold water and put it on the heat until it starts boiling. Take it off the heat, wait a couple of seconds and then add some of the yoghurt mixture to the gelatine. Stir it and then pour it back to the rest of the yoghurt, and mix it well. Slice the peaches and lay them on the lower part of the sponge cake, then pour the cream onto it and put the whole thing into the fridge until the cream becomes solid. Then you can cut it up :)

Upgraded sugar free fruit cake, presents itself as a birthday cake.

I deleted the previous fruit cake recipe, because this is practically the same, except for being better because I made the bottom crust of the cake as well. And we managed to take a picture of it this time :)

 Its the same thing as muffin dough, a bit changed, so that it wont be too heavy or light either. Its about the half of the normal amount that I would use for cupcakes.

Ingredients for the bottom crust  (12 slices):
It contains some sugar just because I wasn't sure it would work out without it, but it can absolutely be left out!

• 13 dkg-s of wheat
•  2 eggs, divided
• 10dkgs of sugar, or sweetening instead
• half of a packet of baking powder
• a little bit of vanilla flavour
• about a half dl of milk

Mix the sugar with the egg yolk and the milk and add the vanilla flavour. Mix the flour with the baking powder. Add the flour to the moist ingredients, and stir it with a whisk. It has to be like a cream. Beat the egg-white and add it to the rest, stir it with a spoon. Pour it into the frame, and bake it for 20 minutes at most, at 165-170 deg. Mine became a bit downy, so i cut off those parts :)

Ingredients for the cream:

• 8 dls of yoghurt
• sweetening
• the grated skin of one lemon
• the juice of half of the lemon
• raisins according to taste
• 1 packet of gelatine sheets
• some of the strawberries, chopped

Mix the yoghurt with the sweetening, the lemon juice and the lemon skin. You can add the raisins and the strawberries. Disolve the gelatine sheets in hot water, and add it to the youghurt. Pour it onto the bottom of the cake and let it cool for an hour in the fridge.

Trick: If you put some apicot jam mixed with gelatine onto the bottom of the cake, it wont get soaked.

Fruits:

• strawberries, banana, orange
• 2-3 dls of orange juice
• another packet of gelatine sheets

The cream in the fridge in an hour hardens just enough that we can put the fruits on it. I put a layer of bananas under the strawberries, and it spiced it up really good. If we have everything we wanted on it, pour the previously heated orange juice, which contains the disolved gelatine already. Put it back to the fridge, until the whole stuff hardens perfectly.