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Whisk the almond flour and coconut flour together
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In a large bowl beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 min
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beat in vanilla extract and
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ALL BUT 1 tablespoon of powdered sugar
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Then add the almond flour mixture in a little at a time
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Finish by scraping the side of bowl and folding batter with spatula - set aside
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Beat egg whites in a separate bowl
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Beat at a moderate speed until very foamy, about 1 minute
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Beat in the Cream of tartar, salt, & remaining 1 tablespoon of powdered sugar / beat to stiff peaks
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Fold in 1 cup of whites to yolks to lighten batter
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Then add and fold in the rest
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In three additions
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Divide batter between 3 greased & lined pans
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and make sure to smooth out to the edges of pan
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Bake until golden
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As soon as you remove pan from oven invert onto a cooling rack to prevent cake from sinking
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Cool cakes completely then frost. If making the blackberry buttercream - purée blackberries
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Push through a fine metal sieve
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You should end up with a few tablespoons of blackberry seedless purée
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Cream the room temp butter until light and fluffy
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Beat in all the powdered sugar a little at a time
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until fully incorporated
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Add vanilla
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Salt and purée
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Beat until smooth and fully incorporated adding more purée for a brighter colour
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Add butter cream to piping bag (ziploc with end cut) and pipe a border around cake
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Add the lemon curd and spread evenly within border
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Top with blackberries cut side up & repeat - then frost the top & sides with remaining frosting
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I do a rustic naked cake finish on mine but you can double frosting to have a thick smooth finish
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The frosting can be made with any berry. Or you can use any frosting you like with this cake
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Filling is up to you too - I love a lemon curd filling with fresh berries
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Top with fresh berries and enjoy - I used some edible flowers to decorate but that’s optional
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Recipe linked
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Visit www.oliveandmango.com
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Easy Stuffed Peppers (Greekstyle)
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