6 eggs (separated)
3/4 c tahini
3/4 c honey
3/4 c milk of choice
12 tbsp coconut flour
3/4 c tapioca flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp pink salt
1/4 c coconut sugar
2 1/2c heavy cream
8 tbsp honey
1 tsp vanilla extract
2 c blackberries
Preheat oven to 180c and grease three 8” springform cake pans.
Whisk the egg yolks, tahini, honey and milk, for a few minutes, then whisk in the flours, baking soda, baking powder and salt.
With a clean electric whisk, whisk egg whites until white and fluffy, then slowly add the coconut sugar and whisk until it’s shiny with stiff peaks.
Add 1/3 c of the egg whites to the yolk mixture and fold, then fold the rest of the yolk mixture to the whites until combined.
Divide the mix between the cake pans and put on the middle rack of the oven for 15-20 minutes (until the toothpick comes out clean)
Allow the cakes to cool in pans for 5-10 mins, then turn them out on a cooling rack to cook completely.
In a large mixing bowl, beat the heavy cream, honey and vanilla extract on medium-high until smooth stiff peaks form. DO NOT over beat, otherwise it will split and you’ll end up with watery butter.
Place the first cake layer on a serving dish and cover with roughly less than 1/3 frosting, making a slight dip in the mid section for the blackberries. Scatter the blackberries in the mid section then add the second cake layer, repeat. Add the third layer and smooth the frosting on top and around the sides of the cake with a flat spatula. Serve and enjoy!
Store all leftovers in the fridge.
Make sure all ingredients are at room temperature.
Before whisking the egg whites, make sure the bowl and blades are clean and dry (otherwise the whites won’t stiffen up well) I also recommend using an electric whisk because it takes some time!
If possible, use a different whisk for whisking the yolks with the other ingredients so you don’t have to clean up and dry in between.