Starry Night Dessert

Allergens

Dairy, Eggs

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/3 cup granulated erythritol
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup almond milk
• 2 cups fresh strawberries, halved
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper. Set aside.
2. In a medium bowl, whisk together almond flour, coconut flour, erythritol, salt, and baking powder.
3. In another bowl, cream together softened butter and eggs until light and fluffy. Stir in vanilla extract.
4. Gradually add the dry ingredients into the wet ingredients, alternating with almond milk, until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
6. In a large bowl, beat heavy whipping cream, confectioners' sugar, vanilla extract, and ground cinnamon until stiff peaks form.
7. Carefully transfer the cooled cake onto a serving plate. Spread the whipped cream on top and decorate with halved strawberries.
8. Slice into 6 portions and serve immediately.

Chef’s Insight

This dessert embodies the essence of Spain's rich culture and flavors, with a modern twist that celebrates the magic of gluten-free baking.

Notes

This dessert is perfect for special occasions and celebrations, as it brings an element of sophistication and indulgence to the table.