Delicious and healthy birthday cake made with whole ingredients that will nourish your body and your mind.
Preheat the oven to 180ÂșC. Line a 23*30cm oven tray with parchment paper.
In a big bowl beat the eggs, coconut sugar, vanilla and oil until smooth.
In a different bowl, mix spelt flour, ground almonds, baking powder and cream of tartar. Gently fold it through the egg mixture.
Add almond milk and mix gently.
Pour the mixture into the prepared oven tray and bake for 20-30 minutes. Once cooked, remove from the oven and let it cool completely.
Meanwhile prepare the frosting by stiring the mascarpone with a spatula until smooth. Add yogurt, maple and vanilla and stir until smooth.
Take one third of the mixture into a different bowl and add the strawberries.
Reserve both bowls into the fridge and let them set.
Take the sponge and cut 6*8,5cm circles with a cookie cutter or a glass.
Place one circle onto a serving plate. Scoop about 2 large tablespoons of the strawberry mascarpone mixture into the middle on the circle and smooth out to the edges.
Add a secon circle and repeat the previous step.
Top with a thrid circle. Spredd vanilla mascarpone around and on top of the cake smoothing with a palette knife. Decorate with strawberry and berries.
Make the same proccess with the other 3 circles. You will get two tine covered cakes.
This recipe makes 2*8,5cm cakes.
You could get a two layer cake of 22cm diameter by dividing the sponge mixture between two 22cm cake tins and baking them for 40 minutes aprox. When it's time to build it, place the strawberry mascarpone in between the layers and cover with the plain vanilla mascarpone.