Preheat the oven to 180 degrees Celsius. Thoroughly grease a round cake tin with butter.Cake
Whisk eggs and Sukrin until white, then add in the water. Combine the almond flour and FiberFin, then fold them gently into the egg mixture. Transfer into 2 cake tins and spread the batter evenly. Bake for approx. 20-25 minutes. Or until toothpick comes out clean.
Before the sponge cake cools completely, cover it with a damp towel. Keep the cake layers covered until you're using them.
Icing
Start with room temperature butter and cream cheese. Beat together in mixer until well incorporated. Add vanilla. Combine icing sugar substitute to butter/cream cheese mixture. Add cocoa. Add whipping cream by the tablespoon until it reaches desired consistency.
Recipe Note
Edges and sides of cake are delicate so move slowly and carefully with strokes of icing when frosting. I ended up using about 75% of the icing recipe and had some leftover for other projects. (Note when I calculated the nutrition for this recipe I used 3/4 of the frosting ingredients).
