¼CupHalf and half, heavy cream, coconut milk, or almond milk)
½tspVanilla extract
1+¾tspBaking powder
Pinch of salt
Filling:
3tbspblueberries or strawberries
3tbspscoops of sugar substitute
Topping Cream:
½cupHeavy cream
226gramsCream cheese
1tspVanilla extract
3tspSugar substitute
Instructions
The Cake Instructions
Beat the butter
Add the eggs and let the mixer continue beating the ingredients then add your milk and vanilla extract and continue beating the ingredients.
Sift the almond flour. Continue sifting until all flour is light and has no clumps
Add a pinch of salt and zest the lemons.
Grab your sifter almond flour and your baking powder and stir them well together. Add your wet ingredients and gently fold the wet and dry ingredients together.
Add some berries
Preheat your oven on 350 F°
Put your mix on your round cake pan
Bake it for 45-50 minutes
Take the cake out of the oven and let if cool down
Take your cake out of the pan and let it cool down completely
The Filling Instruction
Add the berries with the sugar substitute and 1 lemon juice on a small pan on medium heat.
Give it a quick boil until you get all the berry juice.
Strain the berry juice to the side really well.
The Topping Instruction
Beat the heavy cream then put in the side then beat your cream cheese and add on it your sugar substitute and continue whipping it then add your previously whipped heavy cream and continue whipping.
Add the vanilla extract then continue whipping the ingredients.
Cut the cake in half. Add your berry and cream filling on the bottom half.
Put the top half on and neatly cover your cake with the rest of your cream. frosting and top the cake with some fresh berries!