Strawberry filled little cakes with vanilla custard

For the little cakes :

You will need

• 1/4 cup of almond flour
• 1/4 cup of multipurpose glutenfree flour 
•  1/2 cup of icing sugar
• 3 egg whites
• 1/3 cup of butter or coconut oil
• jam ( your choice of taste)

In a bowl combine all the dry engredients.

Add the egg whites, combine, and add the butter ( or coconut oil ....)

When the dough reaches a smooth consistency, poor it in the baking pan and add a spoon or two of jam on each of the little cakes ( before baking).

In the oven for 20 minutes at 360º 

For the Custard : 

You will need : 

• 3 egg yolks ( use the ones leftover from the little cakes) 
• 2 tablespoons of Arrowroot starch ( or you can use corn starch) 
• 1 cup and a half of any milk (  I use almond milk) 
• 1 tablespoon of sugar
• a teaspoon of vanilla extract

• In a saucepan, mix 2 tablespoons of the milk with the arrowroot starch.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
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• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, vigorously using a whisk as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.

Pour on top of the little cakes ( when cooled) and ......

ENJOY !!