Bella Cake

Preparation steps

• Biscuit
• Turn the oven to 180 degrees.
• Add sugar to the egg whites and stir with a mixer, first at a lower, then higher speed until the sugar dissolves (it doesn't have to be a solid foam). Add oil and whisk briefly to combine. Add sifted flour and sifted baking powder and whisk briefly to combine. Add coconut flour and whisk briefly to combine.
• Pour the mixture into a 25 cm diameter mold (see "notes"). Arrange raspberries (fresh or thawed) on the surface of the mixture and bake for 15 minutes at 180 degrees (check with a toothpick if the biscuit is baked, if the toothpick comes out dry - it is baked, although the surface of the biscuit will look shiny and moist).
• When the biscuit is baked, take it out of the mold and leave it on the tray to cool for about 15 minutes.
• Cream
• Prepare the cream while the biscuit is baking.
• Pour the ground gelatin into a metal pot and pour 5-6 tablespoons of cold water over it. Leave to swell for a few minutes. Put Greek yogurt, liquid sweet sour cream, powdered sugar, vanilla aroma in a deeper bowl and mix everything vigorously with a wire or mixer on the lowest speed.
• Melt the swollen gelatin over low heat. Add 5-6 tablespoons of a mixture of Greek yogurt and sweet sour cream and heat over low heat, stirring, until the gelatin is combined with the mixture, ie until you get a smooth mixture without crumbs of gelatin. Pour this heated mixture with gelatin into the rest of the mixture of Greek yogurt and sweet sour cream. Mix with a wire or mixer to connect. The cream will be liquid.
• Leave the cream in the cold until the biscuit is baked and cooled.
• Stacking a cake
• Place a cake ring around the cooled biscuit. Pour out the cream and leave for at least 4 hours in the fridge to set. Remove the hoop, decorate as desired and enjoy light snacks.
• If you used raspberries from the freezer, you can use the juice that remains when the raspberries are thawed, add a little powdered sugar and a little brandy, and coat the biscuit with that juice. I squeezed a handful of raspberries, added a little powdered sugar, a little brandy and coated the biscuit, for flavor. Although it is not necessary, because the biscuit draws a lot of moisture from the cream and the raspberries themselves during baking and is extremely juicy.
• Notes:
• Baking the biscuit: I baked the biscuit in a silicone mold. I put baking paper on the bottom of the mold and didn’t lubricate the mold. I put the silicone mold in a round metal pan, slightly larger in diameter, and baked it that way, so the sides of the biscuit didn't burn. It can also be baked in a metal cake pan with movable sides. In that case, you should put baking paper on the bottom and grease the sides with oil or margarine. The whole mold should be wrapped in aluminum foil, so that the sides of the biscuit do not burn.
• * I used solid Greek yogurt with 9.7% milk fat.
• ** Instead of milk, you can use vegetable sweet sour cream.
• *** Instead of vanilla butter flavor, you can use 2 teaspoons of vanilla extract or 1 bag of bourbon vanilla sugar.
• The cake can also be made as a cake / cubes in a pan measuring about 25x20cm.