12 pieces
½ tablespoon butter
1/3 cup coconut flakes
4 eggs
1 cup sugar
½ cup almond flour
½ cup coconut flour
3 tablespoons cornstarch
1 teaspoon baking powder
FILLING and TOPPING:
¼ cup hazelnuts
1 tablespoons honey
1 can lemoncurd (about 320 g) (unless you make your own)
2 scant cups whipping cream
2 cups strawberries, thinly sliced
2 cups strawberries, halved if large
Grease an 8 inch round cake pan with butter and “bread” with the coconut flakes.
In a large bowl, whisk eggs and sugar until fluffy.
Mix the flours with the baking powder and turn into the egg and sugar mix.
Pour batter into form and bake at 350 F for about 30 minutes.
Let cool.
FILLING and TOPPING
Dry-roast the hazelnuts in a frying pan until the skin is about to loosen. Dump them into a colander and shake off the skin, or tip them into teatowel and rub it off. Return the nuts to the pan, drizzle the honey over them and continue roasting until they are golden. Let cool, spread out on baking-paper.
Whip the cream until stiff peaks form.
Assemble by taking a long serrated knife and gently splitting the cake in half horizontally. Set aside 2 tablespoons of the lemoncurd, and spread half of the rest on one of the cut surfaces. Place bottom half on a nice cake plate. Cover with the strawberry slices. Spread some of the cream evenly over bottom layer. Place remaining half of cake on top of filling.
Mix the other half of the lemon curd with the remaining cream and smooth a layer of the lemoncurd cream over the top layer, so it covers the top and the sides.
Finish by adding the strawberries and the nuts. Melt the lemoncurd over a double boiler and drizzle over the berries.
No gluten here! But it is surely containing three of the other most common allergens instead. If you have managed not to know which ones they are – Congrats! Then just go ahead and enjoy your wonderful creation.