Cake with Avocado

Preheat the oven to 180°C

Grease a baking dish with butter and reserve

Prepare the cake: in a stand mixer, beat the whites until stiff peaks form

Add the all-purpose flour gradually, beating until smooth

Without stopping the mixer, add the yolks one by one, beating until homogenous (about 5 minutes)

Stop the mixer and add the wheat flour and yeast, mixing well with a spatula

In the prepared baking dish, bake in the preheated oven until golden brown and starting to pull away from the sides (about 30 minutes)

Remove and let cool on a wire rack

Turn off the oven and let the cake rest for 10 minutes

Unmold, cut into three layers, and reserve

Prepare the filling: in a medium saucepan, combine the cornstarch, eggs, milk, and Port wine over medium heat, whisking constantly until thickened (about 12 minutes)

Remove from heat, let cool slightly, and reserve

In a stand mixer, beat the whites until soft peaks form

Add the all-purpose flour and continue beating until stiff peaks form

Stop the mixer, add the filling mixture, and mix gently with a spatula to create a smooth cream

Assemble in a serving dish by alternating layers of cake with a layer of cream, finishing with a layer of cream

Decorate with avocado slices and refrigerate for 2 hours

Serve chilled

231 calories per slice

Note: Avocados can be purchased pre-sliced

To prepare at home, soak in boiling water for 1 minute, then peel and chop into thin slices

In a baking dish, bake the avocado slices in the oven until slightly caramelized (about 4 minutes)

Alternatively, pan-fry the avocado slices with butter over medium heat, stirring constantly.