Ingredients
- Cooking spray
- 3 large eggs, room temperature
- 3/4 cup Splenda (divided)
- 1 t. vanilla
- 1 t. lemon extract
- 3 large egg white, room temperature
- 1/4 t. cream of tartar
- 3/4 cup almond flour
- 1/4 cup all purpose flour
- 1 1/2 T. butter, melted
- Frosting
- 16 oz. whipping cream
- 2 T. instant SF vanilla pudding mix
- Fresh berries
Preparation
Step 1
Preheat oven to 375 degrees. Lightly spray the bottom and sides of a 9" cake pan; line the bottom with a round of wax or parchment paper and spray again.
Combine eggs with 1/2 cup Splenda in a medium bowl. Beat using an electric mixer until the mixture is the consistency of softly whipped cream and is about triple in volume, about 12 minutes. Beat in the vanilla and lemon extracts. Using clean beaters, beat the egg whites with the cream of tartar in a medium bowl until soft peaks form. Gradually add the remaining 1/4 cup Splenda and continue beating until stiff but not dry.
Fold the whites into the egg mixture.
In a small bowl, blend the almond flour with the all purpose flour and gently fold into the egg mixture until incorporated. Fold in the melted butter. Pour the batter into the prepared pan and smooth the top. Bake for 18-20 minutes or tests done. Cool for 10 minutes; then turn cake out onto a rack and remove the paper. Cool completely.
Whip the heavy cream and instant pudding powder until thick and fluffy. Scrape onto the top of the cake and smooth the top and sides. You are not frosting the cake. You are leveling the top and sides, allowing some of the cake to show thru. Arrange berries on cake before serving.