Genoise with Berries and Custard Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

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ORGANIC INGREDIENTS

• 120 g (3/4 cup + 2 tbsp) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) sea salt
• 4 large eggs (about 220 g)
• 110 g (1/2 cup) cane sugar
• 7.5 ml (1 1/2 tsps) vanilla extract
• Custard recipe
• Fresh fruit of choice (raspberries, strawberries, blueberries)

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PREPARATION

1. Preheat the oven to 325° F (165° C). Oil and flour a 9-inch (23 cm) hinged pan.
2. In a bowl, combine flour, baking powder and salt. Set aside.
3. In another bowl, beat eggs at maximum speed with an electric mixer (about 1 minute). Gradually add the sugar and continue beating to obtain a smooth and creamy mixture (about 3 minutes). Then add the vanilla.
4. Sift the flour mixture over the egg mixture and then gently fold the flour with a spatula.
5. Pour the batter into the pan and bake on the centre rack of the oven, about 30 minutes, until a toothpick inserted in the centre comes out clean.
6. Turn the cake over, without unmoulding it, and let it cool completely on a wire rack (about 45 minutes).
7. Unmould the cake and place on a serving plate.
   
   CAKE ASSEMBLY:
   
   Dig a trench about 3/4 inch (2 cm) inside the cake, keeping 2.5 cm (1 inch) on the edges (see photograph).
   
   Place the custard inside this cavity. Garnish with fresh fruit and serve!