Tricolor cake with mascarpone

🌸All ingredients except the NATA must be at room temperature 🌸 Preheat the oven to 180 degrees. In a bowl and with an electric whisk, beat the butter at room temperature until a creamy texture is obtained. Add the eggs, one by one and integrate well before adding the next one.

Add the previously soaked and crushed dates with a little water and stir well. If you prefer, you can use 90-100 grams of Stevia or Monk Fruit. On the other hand, mix the oat flour, almonds and yeast and add it to the mixture.

Stir with enveloping movements and add the cup of coffee already tempered.

Separate into 3 equal parts. Add 10 grams of cocoa to one and 25 to the other. The remaining 15 grams are kept for decoration.

Bake for about 30 minutes. Remove and set aside. Pour the mascarpone and cream in a large bowl and if you like a spoonful of sweetener. Beat with an electric whisk until you get a firm consistency as in the photo.

We are about to make the filling. Place the dark sponge cake underneath and put a layer of cream, then the lighter one and finally the beige one.

Garnish with sliced almonds and the leftover pure cocoa.

Enjoy!