- 100gr self-raising flour
- 75gr Tagatesse sugar substitute (or 150gr sugar)
- 4 eggs
- 50gr cocoa powder
- few drops vanilla essence
- 1 Elmea whipping cream or fresh cream
- Handful of fresh strawberries
Heat oven to 180ºC, 350ºF, Gas Mark 4.
Break eggs into bowl, whisk lightly, add the Tagatesse/sugar and vanilla and whisk well until thick, creamy and almost white in colour.
Lightly fold in the flour and cocoa. Place mixture into a greased tin and bake for about 20 minutes. Insert a skewer or toothpick into cake and if it comes out clean then the cake is ready.
Leave the cake to cool on a cooling rack.
Beat the whipping cream until stiff and when the cake has cooled down spread a thick layer of cream on the cake with a spatula or scraper.
Chop strawberries as desired and place on top of the cake.
Serving suggestion: You can mash the remaining strawberries along with a bit of sugar and serve with the cake. Happy healthy Valentines..enjoy ;)