Strawberry and Cream Cake
Preheat the oven to 285 degrees F, place a saucepan over medium heat, add in the almond milk, and heat for a few minutes. Place the butter in a medium mixing bowl, pour in the hot milk then let the…
- Cook1 h 10 min
- Total1 h 10 min
- Serves12
- LevelIntermediate
Ingredients
- 3/4 stick/ (85 g/ 3 oz) Cake base:
- 1/2 cup/ 120ml unsalted butter, melted
- 4 unsweetened almond milk
- 1/2 large eggs
- 2 cups/ 200g zest of lemon
- 1/3 cup/ 40g almond flour
- 2/3 cup/ 134g coconut flour
- 1/2 tsp. granulated erythritol or swerve
- 2 tsp. vanilla bean powder
- 1 tsp. lemon juice
- a pinch baking soda
- 1 1/2 cups/ 360 ml sea salt to taste
- 1/2 cup/ 120g Topping:
- 1/4 cup/ 40g heavy whipping cream
- 1/4 tsp. mascarpone cheese or cream cheese
- 1/2 powdered erythritol
- 1 lb./ 450g vanilla powder
- fresh strawberries
Method
- Preheat the oven to 285 degrees F, place a saucepan over medium heat, add in the almond milk, and heat for a few minutes. Place the butter in a medium mixing bowl, pour in the hot milk then let the butter melts for a few minutes. Add in the lemon zest, eggs, and vanilla then whisk properly to combine, set aside.
- Using another mixing bowl, add in all the dry ingredients for the cake base including the cream of tartar then mix properly to combine. Pour in the wet ingredients then mix properly to combine using a hand mixer. Pour the mixture into a lined spring pan, place the pan into the preheated oven, and bake the cake base for about fifty to sixty minutes until the cake becomes golden brown in color.
- Once baked, place the sponge cake on a cooling rack and let it cool for a few minutes. For the filling, mix the cream, mascarpone, powdered sweetener, vanilla, and lemon zest in a large mixing bowl until combined and stiff peaks form. Decorate the cake with the prepared filling as desired, top with strawberries then chill the cake in the refrigerator for about thirty minutes.
- Slice and serve.
