Healthy Lemon-Strawberry Cake

For the cake:

• 6 eggs
• 100 g agave syrup
• 200 g fromage frais
• 100 ml lemon juice
• 140 g wheat flour (Type 45 to 80)
• 250 g ground almonds
• 8 g baking powder
• Pinch of fine salt
• 1 tsp vanilla powder

For the cream:

• 400 ml tin of coconut cream
• 60 g agave syrup
• 2 tsp vanilla powder
• 500 g strawberries

1. Preheat the oven to 356°F (180°C). In a large bowl, whisk the eggs with the agave syrup, fromage frais and lemon juice.
2. Add the wheat flour, ground almonds, baking powder, salt and vanilla. Mix well until the dough has an even consistency.
3. Grease the “For you” dish (with oil or butter) and pour in the dough. Bake in the oven for 30 minutes.
4. Meanwhile, prepare the cream: open the tin of coconut cream without shaking it and only use the cream and not the coconut water at the bottom of the tin.
5. Whisk the cream with the agave syrup and vanilla. Allow to set in the fridge for at least three hours.
6. Cut half of the strawberries into small pieces, and cut the remaining strawberries in half. Put to one side.
7. When the cake is cooked, allow to cool before removing the mould and then slice in half horizontally.
8. Ensure that the cake has cooled and that the cream has set.
9. Mix three quarters of the vanilla cream with the small strawberry pieces. Garnish the first layer of the cake with the strawberry cream and then place the other half of the cake on top.
10. Decorate the cake with the remaining cream using a piping bag and the strawberry halves.
11. Leave in the fridge for at least one hour before serving.