Lemon Sponge Cake

1.   Grease and line a 9 by 12 inch or 23 by 30.5 cm sheet pan, lining with parchment paper and greasing the surface of the parchment. Set aside. Also, preheat your oven to 300 F or 150 C. Sift dry ingredients: almond flour, coconut flour, baking powder and fine salt. Set aside

2.   To a large mixing bowl add the egg yolks and whisk until pale yellow. Add the sweetener and whisk to combine. Add the oil, almond milk, lemon extract and one tbsp of fresh lemon juice. Whisk until well combined

3.   Drop and fold in the sifted dry ingredients into the bowl with the combined yolk mixture. Set aside

4.   Into a separate bowl add the egg whites and one tsp of lemon juice. Whisk to a stiff peak stage. Scoop out about ¼ of the egg whites and vigorously whisk to loosen the batter. Drop in the rest of the egg whites and fold gently, being careful not to deflate the whites

5.   Pour the batter onto the parchment lined sheet pan. Tap to remove large air bubbles. Place into the middle position of the pre-heated oven and bake for 30 – 35 minutes. Test with a toothpick then remove from oven. Let cake rest in pan for about 10 minutes, then lift cake out of the pan and peel off the parchment. Cut into 1 inch or 2.5 cm cubes. Set aside to cool to room temperature

Stabilized Cream

6.   Pour the water into a small bowl. Add the powdered gelatin, stir until dissolved. Let bloom for at least 10 minutes. Just before using, melt then cool to room temperature

7.   Pour the whipping cream into a large bowl, Whip to light peak stage. While continuing to whip on medium speed, slowly drizzle in the melted bloomed gelatin. Whip to medium stiff stage. Cover the bowl and refrigerate until needed

Assembling Trifle

8.   Prepare your berries. Reserve some larger blackberthe ries and raspberries for garnish. Also choose about 6 to 8 medium strawberries, cut them in half through the stem. Set aside for garnish. Dice the rest of the strawberries and set aside

9.   Traditional trifle is assembled in a deep glass bowl. Begin with a layer of about half of the cake cubes. Spread half of the chilled stabilized cream over the cake cubes. Level the surface of the cream. Spread almost all of the cubed strawberries on top of the cream, then half of the raspberries and blackberries. Bring the berries to the edge of the bowl so they will be visible as a layer.

10.   Place the rest of the cake cubes on top of the berries. Spread the rest of the cream on top. Place the rest of the cubed strawberries in the center of the cream. Position your halved strawberries around the cubed pile. Place the remaining raspberries on top of the cubed strawberries. Place the blackberries to surround the halved strawberries in an outer ring. Place one or more blackberries in the center on top of the red berries for contrast

11.   To serve, scoop out a deep layer and plate onto a serving platter or fancy glass dessert dish. Leftovers must be covered and refrigerated. Enjoy!