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Strawberry filled little cakes with vanilla custard




For the little cakes :

You will need

  • 1/4 cup of almond flour
  • 1/4 cup of multipurpose glutenfree flour 
  •  1/2 cup of icing sugar
  • 3 egg whites
  • 1/3 cup of butter or coconut oil
  • jam ( your choice of taste)


In a bowl combine all the dry engredients.
Add the egg whites, combine, and add the butter ( or coconut oil ....)



When the dough reaches a smooth consistency, poor it in the baking pan and add a spoon or two of jam on each of the little cakes ( before baking).

In the oven for 20 minutes at 360º 





For the Custard : 

You will need : 

  • 3 egg yolks ( use the ones leftover from the little cakes) 
  • 2 tablespoons of Arrowroot starch ( or you can use corn starch) 
  • 1 cup and a half of any milk (  I use almond milk) 
  • 1 tablespoon of sugar
  • a teaspoon of vanilla extract


  • In a saucepan, mix 2 tablespoons of the milk with the arrowroot starch.
  • When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.


  • Remove from heat.
  • In a small bowl, beat egg yolks with a fork.
  • Take a cup of the sauce, and slowly add to the eggs, vigorously using a whisk as you pour.
  • Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
  • Bring back to a boil, stirring constantly.
  • Remove from heat, and add the vanilla extract.
Pour on top of the little cakes ( when cooled) and ......
ENJOY !!

Comments

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