For the cake:
1 1/2 cups almond flour
1/3 cup coconut flour
1/2 tsp. aluminum free baking powder
10 organic egg whites
10 organic egg yolks
2 tbsp. fresh lemon juice
1 small lemon zest
1 tsp. pure vanilla extract
2 tbsp. honey
1 tbsp. organic cane sugar
For the coconut cream:
2 cans 20%-22% fat coconut cream (stored in the refrigerator for 3-4 days before use)
7 Oz (200 gr’) white chocolate
Roasted pecans chopped
1. Beat the yolks at high speed until you get a bright mixture.
2. Lower the speed and add vanilla, lemon zest, lemon juice and honey, and stir.
3. Add flour and baking powder, stir well, and set aside.
4. In a separate bowl, whip the egg whites until you get a stiff white cream. Add the sugar and stir well.
5. Using a wooden spoon, fold 2-3 tbsp. of the cream into the egg yolk mixture, and gently combine folding the rest.
6. Grease 2 round cake molds (8 inch each / 20 cm), and divide the dough between the two.
7. Bake at 350 F (176C) for 25 minutes, until the cake is golden and the toothpick stucks in the center comes out dry.
8. Meanwhile prepare the cream: open the coconut cans from the bottom, and pour the liquid out. Use only the hard cream.
9. Melt the white chocolate and let it cool. Combine the coconut cream with the white chocolate, and place the cream in the refrigerator for 1 hour.
10. Assemble the cake: When the cake is completely cooled, place the first layer and cover with half the cream. Sprinkle chopped pecans and lemon zest, and place the second layer on. Spread the rest of the cream, sprinkle with ground coconut, chopped pecans and zest.
11. Store the cake in the refrigerator. Serve cold.