- 6 free-range eggs, separated
- 1 cup maple syrup
- 1 t vanilla extract
- 130 g flour, sifted
- 1 cup crème fraîche
- 1⁄2 cup sugar-free raspberry or strawberry jam
Preheat the oven to 160°C and grease a 25 cm cake tin.
Using an electric mixer, beat the egg yolks until light and fluffy, then add maple syrup and vanilla and beat again.
In a separate bowl, beat the egg whites until stiff peaks form, then fold the egg yolk mixture into the egg white mixture and sift in the flour. Mix gently, then pour into the cake tin and bake for 30 minutes.
Allow to cool. To serve, spread the crème fraîche over the cake and top with the jam.