by KetoDietApp.com
Step 1Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). In a sauce pan, heat up the almond milk. Pour it in a bowl over the butter and let it melt. Then add lemon zest, eggs and vanilla (if using vanilla extract) and whisk until well combined.
Step 2In another bowl, combine all the dry ingredients to make the cake: almond flour, coconut flour, Erythritol, vanilla (if using vanilla powder), baking soda, cream of tartar and salt.
Step 3Using a mixer, process while pouring the wet ingredients slowly into the bowl.
Step 4Pour the dough into a spring pan lined with parchment paper. (You can use an 8-inch or a 9-inch spring pan.)
Step 5Transfer into the oven and bake for 50 to 60 minutes, or until the cake is set and the crust is golden brown. If unsure, use a wooden skewer and insert it in the middle of the cake. If it comes out clean, your cake is done. If you're not sure, leave it in the oven for a few more minutes, as long as the top is not too dark.
Step 6Remove from the oven and place on a cooling rack until it reaches room temperature. Once cooled, run a sharp knife around the edges to release the cake, and carefully remove from the spring pan.
Step 7When the sponge cake base is cool, prepare the cream filling. Place the cream, mascarpone, powdered sweetener, vanilla and lemon zest into a bowl. Use a mixer or a hand whisk to whip until stiff peaks form.
Step 8Using a large sharp knife, carefully cut the cake widthwise. Spread slightly less than half of the cream over the cut side of the bottom half of the cake.
Step 9Top with half of the sliced strawberries.
Step 10Spread a thin layer (3 to 4 tablespoons) of the cream over the cut side of the top half. This will prevent the strawberries from "bleeding" into the cake. Place on top cut side down to "sandwich" the strawberries between the two halves.
Step 11Spread the remaining cream on top and then add the remaining strawberries.
Step 12Place the cake in the fridge for at least 30 minutes before slicing.
Step 13Serve, or cover and refrigerate for up to 5 days. If you really need to, you could freeze any leftover slices in a sealed container for up to 3 months but the strawberries won't be as pretty once defrosted.