Spelt and Truffle Cake

Ingredients for the Sponge Cake

• 6 organic eggs
• 130g organic spelt flour
• 1 teaspoon Castelló natural baking powder
• 20g stevia 1:3

Ingredients for the Faux Truffle

• 600ml 35% cream
• 60g pure unsweetened cocoa
• 40g stevia 1:1
• 20g white chocolate

Instructions

1. Preheat the oven to 175ºC.
2. Separate the egg whites from the yolks and beat the whites until stiff peaks form.
3. Using the same whisk, beat the yolks with the stevia 1:3 for 2–3 minutes.
4. Gently fold the yolks into the whites.
5. Sift the wholemeal flour with the baking powder and fold it into the eggs with gentle movements until fully combined.
6. Pour the batter into a greased 20cm mold and place it in the oven.
7. Bake for 15–18 minutes. You can insert a toothpick to check if it’s perfectly baked.
8. Remove from the oven and let it rest covered.
9. Mix 350ml of water with ½ tablespoon of stevia 1:3 and one tablespoon of lemon juice.
10. Cut the sponge cake in half and soak both layers with the flavored water.
11. Whip the cream with the stevia 1:1 and pure cocoa until firm.
12. Whip the cream with the stevia 1:1 and pure cocoa until firm. Spread one-third of the faux truffle over one sponge layer and place the other layer on top. Press gently to set.
13. Cover the cake with the remaining truffle and spread evenly with a spatula.
14. Shave some chocolate of your choice — today I used white chocolate — and decorate the cake.
15. Chill for at least 1 hour to allow it to set.

Things to Keep in Mind

– Ideally, let the cake rest overnight; the flavors will develop, and it will be firmer when slicing.
The difference between a sponge cake made with refined flour and one made with wholemeal flour is mainly the fiber content; in terms of calories, there isn’t much difference.
Ultimately, a wholemeal, sugar-free cake is still a cake and should be eaten in moderation.

– You can freeze the sponge cake once baked: wrap it in plastic wrap and store it in the freezer until the day you want to prepare the cake. Just make sure to thaw it the day before in the fridge, then it’s ready to use.

– This faux truffle replaces the classic ganache, a filling made with cream and chocolate bars, sometimes with butter and even flavorings (like liqueur). Ganache takes longer to make, and I wanted to show you that baking a cake at home is not difficult and can be made a bit healthier. I know it uses a lot of cream, but this is meant for occasional consumption.

– As you saw in the recipe, I don’t make the classic syrup by boiling water with sugar, lemon peel, and cinnamon. This is a quick way to moisten the sponge and works well without making the cake overly sweet. If you like other aromas like vanilla or orange blossom water, you can add a few drops to the stevia water before soaking the sponge.

– I usually decorate cakes with red berries, with the same truffle, with toasted almond flakes, or with 85% chocolate designs. Today I used white chocolate because the person I made it for loves it. It’s not the healthiest, but since it’s used in small amounts, its impact on overall intake is minimal.