Strawberry and Nut Cake

Ingredients for 1 servings:

• 4 eggs
• 1 vanilla pod(s), including the pulp
• 150 g sweetener (original sweetness), e.g. cane sugar, coconut blossom sugar
• 160 g whole wheat flour type 1700
• 1 tsp baking powder
• 1 kg strawberries
• 80 g hazelnut butter
• 300 ml whipped cream
• 20 g almond flakes, roasted

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Wholefood recipe

Separate the eggs. Beat the egg whites until stiff. Gradually, over medium heat, carefully stir in the vanilla bean pulp, sugar, and egg yolks. At the same time, fold in the flour and baking powder. Transfer to a springform pan and bake at 180°C (top/bottom heat) for 25-30 minutes. Once cooled, cut in half. Purée 140g of strawberries and mix with the hazelnut puree (you can also make your own by grinding whole hazelnuts for a long time in a food processor). Whip the cream until stiff. Fold 1/3 of the cream into the puree. Fill the cake with it. Spread the remaining cream over the edge and surface of the cake. Cover with the halved strawberries and sprinkle the edge with flaked almonds.