Instructions
1. Cake
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Preheat oven to 300 °F (≈ 150 °C). Line a baking sheet or molds with parchment paper and lightly grease.
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Separate the eggs, ensuring no yolk mixes into the whites.
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In one bowl, whip egg whites with a pinch of cream of tartar until stiff peaks form.
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In another bowl, whisk together yolks, mascarpone, salt, and optional stevia until smooth.
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Gently fold the whipped egg whites into the yolk-mascarpone mixture—maintaining the fluffiness.
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Spoon four large mounds of batter onto the prepared sheet, flatten slightly with a spatula.
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Bake for about 30 minutes, until set and just turning golden. Avoid over-baking. Let cool—ideally overnight—for best texture
2. Filling
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Whip butter, cream cheese, erythritol, and matcha powder until smooth and creamy.
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Spread or dollop about ¼ of this filling on each cake layer, then stack layers together. Let chill briefly in the fridge.
3. Serve & Enjoy
Slice and serve your delicate, fluffy cloud cake—best enjoyed slowly, savoring every airy bite
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