Dot Cakes

Prep Time 1

Cook Time 30

Servings 2

Calories 395kcal

Preheat your oven to 180°C.
In a large bowl, add the eggs, sweetener, and vanilla extract. Beat for 5 minutes, or until the mixture becomes pale yellow, thick, and fluffy.
In a separate bowl, whisk together the flour, corn starch, and baking powder.
Sift half of the flour mixture into the beaten eggs and gently fold until mostly combined. Be sure to scrape all the way to the bottom of the bowl, as flour can settle there.
Sift in the remaining flour mixture and continue folding gently until no dry streaks remain.
Pour the batter into a non-stick cake tin and bake for 22 minutes, or until the cake is lightly golden and springs back when touched.

While the cake bakes, prepare the frosting. Add the sweetener and vanilla bean paste to the light cream cheese and whisk until smooth and combined. Chill until use.

Once out of the oven, allow the cake to cool for 30 minutes. Once cooled, use a fork to poke holes all over the surface.
Then make your milk mixture by whisking together the light milk, sweetener, and vanilla bean paste until the sweetener has dissolved.
Evenly spoon the milk mixture over the cake, allowing it to soak into the holes. Transfer to the fridge and chill for 30 minutes.
Using a ramekin or round cutter, cut out four cake rounds from the cake to create two dot cakes.
To assemble, place one cake round on a plate and spread over some frosting. Top with a second cake round and add another layer of frosting.
Gently press the frosted edges into your sprinkles until coated. Enjoy!