Making Sugarfree Victoria Sponge Cake

First, preheat the oven to 175 C°. Take the two round baking pans and line them with baking paper.

Put the eggs and the Steviala Kristal Sweet in the food processor and then mix them on high speed for 10 to 15 minutes. The time depends on the size of the eggs. After 10 minutes, check to see if the mix is no longer runny. If it is, mix for a few more minutes. In the end, the mixture should resemble cottage cheese.

Next, mix the almond flour with the baking powder and spoon in half of the egg mixture. Ladle this lightly, and then add the melted butter. Mix this too until fluffy. Finally, mix in the last part of the egg mixture.

Divide the mixture between the two baking pans. Then it's time to place the cake in the oven for 18 minutes. The result looks delicious. Let the Victoria Sponge Cake cool for a while outside the oven.

Take another mixing bowl and mix the whipping cream until stiff. Then add the Greek yogurt and Steviala Frost and mix the mixture again. Spread the topping on the cake, add sugarfree strawberry jam and fresh strawberries for a nice sweet taste.

Afterwards, place the second cake on top of the first, and decorate it again with the delicious whipped cream mixture and fresh strawberries. Leave the Victoria Sponge Cake in the refrigerator for at least an hour before serving. Afterwards, treat your family and friends to this sugarfree treat.