Layered Lemon Cake

Today is my birthday... and I made myself 3 birthday cakes, cupcakes, honey joys, chocolate crackles and enough whipped coconut cream and caramel to last 'til my next birthday!

Before you start to judge my excess cake consumption let me point out that a) I did share my cakes with family and friends; b) they were all gluten/dairy/coloring/processed sugar free; and c) it's my birthday so I can eat as much cake as I want! It is my belief that your own birthday cake does not contain any calories... which is why I made 3! Just in case the calories start to count the day after your birthday I made sure I finished the left over cake for dinner.

Birthdays as an adult are a bit odd. Birthdays before you turn 30 are a sign that you are growing up; whilst after 30 it's a sign that you are getting old! There's not the hype and anticipation that you have as a child. I remember being way too excited to go to sleep the night before my birthday; which unfortunatly always led to a grumpy birthday girl.

For my birthday this year I wanted to prove that you could have all the birthday trimmings without the birthday nasties. The party food contained no gluten/dairy/processed sugars or food colorings, plus there were hidden fruits and vegetables. This also meant that as Mums we didn't have to limit the kids to only 1 of each treat and they didn't go hyper on food colorings. There's nothing worse than a bunch of crazy 3 year old boys, a train set and a dinosaur costume.

The first of my birthday cakes is a 4 Layered Lemon Cake. It's tasty and pretty, especially if you love Lemon! Make the lemon curd and cream ahead of time to allow it to thicken in the fridge first. Also refridgerate the constructed cake to allow it to hold together better. The cake recipe listed is for 1 cake; you will need to make 2 cakes (therefore use 12 eggs).

HAPPY BIRTHDAY TO ME!!

LAYERED LEMON CAKE*****Updated 29/9/2013

(ingredients listed are for 1 lemon cake. Please make 2 cakes separately. As the eggs are whisked til quite large most mixing bowls will not be large enough to accomadate 12 eggs at once)

INGREDIENTS
(for one lemon cake; make 2 seperate cakes)
6 eggs, separated
1/2 cup maple syrup minus 1 tablespoon(can substitute other sweeteners but will change taste and cooking time)
1 teaspoon vanilla extract
1/2 cup water
3/4 cup coconut flour
3 teaspoons baking powder
Rind of 1 lemon
2 tablespoons of lemon juice

Lemon Curd (see recipe below)
Whipped Coconut Cream (see recipe below)

INSTRUCTIONS
Preheat oven to 175C/350F
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Mixture will triple in size and form peaks.
Add vanilla and whisk on medium/high until combined.
Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
Return whisk to high and slowly add the water and lemon juice/zest.

In a separate bowl, sift the coconut flour and baking powder together 3 times.
With the mixer on low, add the dry mixture and whisk until combined (you made need to scrape down the edges to ensure the coconut flour is combined)
Return whisk to high and mix for 30-60 seconds until fluffy.
Pour into a greased and lined 20cm/8 inch cake tin.
Bake for 30-35 minutes, or until cooked.

Remember to cook 2 cakes for the layered cake (you will therefore need 12 eggs)
Allow the cakes to cool completely then cut each cake in half. You will now have 4 layers.
Place the first layer on your saving tray. Spread generously with whipped coconut cream.
Place next cake layer on top of cream.
Spread the lemon curd generously over the 2nd layer of cake.
Place next layer of cake on top of lemon curd.
Spread the whipped coconut cream generously over the 3rd layer of cake.
Place next layer of cake on top of the cream.
Decorate the top of the cake with curd and/or berries.
Refridgerate before serving.

Lemon Curd
Makes 2 cups (500 grams)

INGREDIENTS
3 eggs
2 egg yolks
1/2 cup Maple Syrup
Zest of 1 to 2 lemons (start with 1, increase depending on taste)
Juice of 3 lemons (approximately 2/3 cup)
1/2 cup (120 grams) coconut oil (softened slightly)

INSTRUCTIONS
Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
Add the coconut oil 1 spoonful at a time. Whisk after each addition.
Only add the next spoonful once the previous one has combined.
Stir regulary.
This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
Cool and place in a glass container. Store in the fridge.

Coconut Whipped Cream

INGREDIENTS
1 can organic Coconut cream (see above notes on types of coconut creams), opened and in fridge for min 5 hours
1-2 teaspoons maple syrup
1-2 teaspoons vanilla extract

INSTRUCTIONS
Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.
Depending on your taste buds you may require more sweetener.
Keep refridgerated.