Bellas' Cake
Serve: 8-10
Time Preparing: 15-20 minutes
Time Baking: 45-50 minutes
Total Time: 60-70 minutes
Ingredients (for dough)
½ cup tiger nut flour
1 cup organic coconut flour
6 pasture raised eggs – separate yolks and the egg whites
2 tablets 8 ounces/227 grams pasture raised butter
1 ½ cups organic coconut milk
½ cup coconut sugar
1 tablespoon vanilla
1 tablespoon baking powder
Ingredients (for filling and topping)
1 ½ cups organic strawberry, cut in half
1 cup organic raspberries
1-pint pasture-raised heavy whipping cream
1 ½ tablespoons raw honey
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit
Step 2 (preparing the cake pans)
Use two 8 inches round cake pans
To keep cake from sticking to the cake pan cut out a parchment round and use this to line the bottom:
Place cake pan on the top of a parchment paper
Trace around the pan
Cut it out
Place the parchment paper on the bottom of each cake pan
Grease the sides of the cake pans with coconut fat
Dust cake pans with coconut flour, dump out the excess, reserve
Step 3 (egg white)
In a large bowl place egg yolk, reserve (for Step 4)
In a medium bowl place egg white
Using an electric mixer, beat the egg white until stiff peaks form, 2-3 minutes, reserve
Step 4 (dough)
In the large bow with egg yolk (Step 3), add butter, coconut sugar and vanilla
Using an electrical mixer, beat until smooth, 2-3 minutes
Gradually add tiger nut flour, beat until smooth, 1-2 minutes
Add coconut flour and coconut milk, beat until smooth and well combined, 2-3 minutes
Using a spoon scrape the sides and bottom of the bowl until all ingredients are well combined
Add baking powder and using a spoon or spatula, gradually add the egg white to the mixture, carefully stir until is combined
Divide the batter between cake pans (step 2)
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean
Step 5
Carefully remove cakes from the oven
Allow to completely cool in the cake pan
Step 6 (whipped cream)
Important instructions before starting:
1 - Place a bowl and the metal whisks into freezer for about 30 minutes
2 – make sure that the heavy whipping cream is in the refrigerator until the time you use it
Remove the mixing bowl and the whisks from freezer
Combine heavy whipping cream and honey into the chilled bowl
Using an electrical mixer or a stand mixer, whisk on medium/high speed until it thickens and stiff peaks form, about 2-3 minutes, don’t over whip, reserve
Step 7 (decoration)
Carefully run a knife around the edges of the baking pan
Place the cake upside down onto a serving plate
Spread half of the whipped cream evenly over the top of the base cake
Place the second cake on top of the base cake
Spread whipped cream over and decorate with strawberries and raspberries or, as you want
Keep in the refrigerator