*Cake pictured is a double recipe. Making the recipe as written will result in a two layer cake.
Ingredients
FOR THE CAKE:
2 cups Bob's Red Mill Almond Flour
½ cup Tapioca Starch
1 cup OMG Coconut Palm Sugar
½ teaspoon Baking Soda
¼ teaspoon Himalayan Pink Salt
2 large Eggs
⅓ cup Nutiva Coconut Oil, melted
¼ cup Coconut or Almond Milk
2 teaspoons Simply Organic Vanilla Extract
½ teaspoon Apple Cider Vinegar
FOR THE CUSTARD FILLING:
⅓ cup Tapioca Starch
¼ teaspoon Salt
2½ cups Coconut Milk
2 Egg Yolks
2 large Eggs
1 tablespoon Ghee
1 teaspoon Simply Organic Vanilla
FOR THE MERINGUE:
1 cup Honey
2 Egg Whites
ΒΌ teaspoon Salt
Instructions
FOR THE CAKE:
Preheat the oven to 350 degrees. Grease and line two 6" round baking pans with parchment paper.
Place the almond flour, coconut sugar, tapioca starch, baking soda, and salt in a large mixing bowl. Whisk until combined.
Place the eggs, coconut oil, nut milk, vanilla, and vinegar in a small mixing bowl and whisk together until well combined and smooth.
Add the liquid mixture to the dry mixture and whisk until a smooth batter forms. Divide the batter evenly between the two baking pans.
Bake in the preheated oven for 20-25 minutes, or until a tester inserted into the center comes out clean. Let cool. Remove cake layers from pans and wrap with plastic wrap. Freeze until needed.
FOR THE CUSTARD FILLING:
Whisk the tapioca starch and salt together in a medium saucepan. Whisk in the coconut milk. Place over medium/high heat and cook just until the mixture thickens and boils. Remove from heat.
Place the honey, egg yolks, and eggs in a mixing bowl and whisk together until smooth. Slowly pour in the hot milk mixture, whisking constantly, until well combined. Pour the mixture back in to the saucepan and cook again over medium heat, whisking constantly, until it just comes to a boil. Remove from heat immediately and quickly whisk in the ghee and vanilla. Pour into a container and cover the surface the parchment paper (this will stop a skin from forming over the top of the pudding). Refrigerate until you are ready to assemble the cake.
FOR THE MERINGUE:
Place the honey in a small saucepan and heat on medium/high heat to 110 degrees. White the honey is heating, place the egg whites and salt in a bow and beat until they reach soft peaks.
Once the honey has reached 110 degrees, very slowly pour it into the egg whites as you beat them on medium speed. continue beating until all of the honey has been incorporated. Continue to beat until the meringue cools down, another 3-5 minutes. During this time, the meringue should thicken up quite a bit.
TO ASSEMBLE:
Place a few large spoonfuls of custard in the center of one cake layer. Pipe meringue around the perimeter. Toast the meringue with a small blow torch. Top that layer with the other layer of cake. Pipe meringue across the top of the cake and toast that meringue. Serve in slices!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/12/06/paleo-caramel-custard-cake-toasted-meringue/