
I decided to make a simple cake that is assembled in a container for mum's birthday because this bake happened towards the tail end of my preparation for Deco Marshmallows' photoshoot.The cake is a coffee chiffon sponge with thin layers of maple dark chocolate ganache and chopped toasted hazelnut, pumpkin spice diplomat cream and coffee jelly. I tried to make the components as diabetic-friendly as possible but had to use some maple syrup and Maltitol as Allulose alone doesn't taste...