1
Mix the water and espresso powder - Set aside
2
To a large bowl, add the mascarpone, 44 g of allulose, 1/2 tsp vanilla and 1/2 tsp rum extract, if using - Add 1 Tbsp of the coffee mixture
3
Beat until smooth
4
In a separate, smaller bowl, beat 90 mL heavy whipping cream until soft peaks
5
Add the whipped cream to the larger bowl and continue mixing until combined - Refrigerate until needed
6
To the smaller bowl (used for whipping cream) add the egg yolks, 1 tsp vanilla extract, 1.5 tbsp heavy cream, 1.5 melted butter
7
Whisk together until completed mixed
8
Add the almond flour, baking powder and the salt
9
Whisk until smooth
10
In a separate bowl, begin whipping the egg whites
11
Once you have soft peaks, add the cream of tartar
12
Slowly add the allulose - Beat iuntil stiff peaks
13
Fold the whites into the cake batter, 1/3 at a time
14
Line an 8x8 pan with parchment paper - Pour the batter in and smooth it out corner to corner
15
Bake at 335F for 18-22 minutes - Allow to cool for 10 minutes
16
Cut into 2 halves - Place 1 half into your serving bowl
17
Brush the cake with the coffee mixture until just soaked
18
Top with 1/2 of the filling mixture
19
Repeat once more
20
Top with the cocoa powder, sifted
