CAKE

1.   Use a 6 or 7 inch or 15 or 18 cm springform pan. Grease the inside of the pan and line with parchment paper. Set aside. Also preheat your oven to 300 F or 150 C

2.   Sift dry ingredients: almond flour, coconut flour, baking powder and fine salt. Set aside

3.   To a large mixing bowl add the egg yolks and whisk until pale yellow. Add the sweetener and whisk to combine. Add the oil, almond milk and vanilla. Whisk until well combined

4.   Drop the sifted dry ingredients into the bowl with the combined egg mixture. Set aside

5.   In a separate bowl add the egg whites and lemon juice. Whisk to a stiff peak stage. Scoop out about ¼ of the egg whites and vigorously whisk to loosen the batter. Drop in the rest of the egg whites and fold gently, being careful not to deflate the whites

6.   Pour the batter into the parchment lined springform pan. Tap to remove large air bubbles. Place into the middle position of the pre-heated oven and bake for 40 – 45 minutes. Test with a toothpick then remove from oven. Remove springform pan and peel off the parchment. Set aside to cool to room temperature. When cooled, cut into 2 layers

FILLING

7.   Reserve several smaller strawberries and set aside for garnish. Trim and then cut the rest of the strawberries into halves

8.   Bloom the gelatin in water, stirring to dissolve and set aside for about 15 minutes. Heat gently to dissolve before using

9.   Pour the heavy whipping cream into a large mixing bowl and whip to light peak stage, then pour in the liquid bloomed gelatin as you continue to whip to stiff peak stage. Do not over whip as the cream will turn to butter. Transfer to a piping bag

ASSEMBLY

10.   Place the first layers onto a serving tray. Pipe half of the stabilized whipped cream on top of the cake layer

11.   Position the strawberry halves on top of the whipped cream and at the outer edge of the cake so that the strawberries will be visible. Fill in the center with the rest of the strawberry halves. Pipe the other half of the stabilized whipped cream over the strawberries. Smooth the surface

12.   Place the second layer of cake flat side up on top of the strawberry cream layer. Press gently

13.   Sprinkle powdered sweetener on top of the cake and arrange the whole and a few halved strawberries in the center of the cake. Sprinkle some more powdered sweetener over the strawberries. Chill until ready to serve. Enjoy!