This cake is heavenly!  Three layers made with delicious almond flour surprises and treats. Between the light and airy layers, is a sinfully delicious cream made with mascarpone, Crème fraîche, and lemon zest. On top are fresh berries – any type you enjoy.
I’ve made this cake a few times. It always turns out as planned and always pleases.
Only takes an hour and a half to bake this beauty. Try it!
The recipe is found HERE
You can substitute almond flour for balanced, ground almonds (9 oz almond flour = 1 3/4C almond)
Substituting whipped cream for Crème fraîche is possible, but why would you?!
Make Crème fraîche by mixing 2 C. Heavy cream with 2T. Buttermilk. Cover with cheesecloth and sit on the counter for 24 hours. Then refrigerate for another 24 hours. You will be so glad you made this! The extra is great with capers and smoked salmon, on top of a baked potato, in pan sauces, and spooned over fresh fruit.
