Lemon Cake

• 6 tablespoons sorghum flour
• 6 tablespoons cornstarch
• 4 tablespoons tapioca flour
• 2 teaspoons baking powder
• 3 teaspoons guar gum
• 8 large eggs
• 1 cup plus 2 tablespoons sugar
• 1 cup (2 sticks) unsalted butter, melted
• zest of 2 Meyer lemons

Vanilla Custard

• 2 cups whole milk
• ¾ cup sugar
• 2½ tablespoons cornstarch
• 2 large eggs
• 6 large egg yolks
• 2 teaspoons pure vanilla extract

Almond Chantilly Cream

• 3 cups heavy cream
• 3 tablespoons sugar
• ½ teaspoon pure almond extract
• 1½ cup sliced almonds, toasted (see instructions)
• 4 cups fresh blackberries sliced almonds for garnish

For the cake: Position an oven rack in the center of the oven. Preheat the oven to 350°F. Butter a jellyroll pan and line it with parchment paper. Butter the paper.

In a small bowl, combine all the dry ingredients, except the sugar, and stir with a small whisk to blend. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until doubled in volume, 2 to 3 minutes.

In three increments, gradually fold the dry ingredients into the egg mixture. Fold in the butter, then the lemon zest. Pour into the prepared pan, smooth the top, and bake for 15 to 20 minutes, or until the cake has pulled away from the sides of the pan and is set and springy when touched. Remove from the oven and let cool completely in the pan on a wire rack.

For the custard: In a small, heavy saucepan, cook the milk over; medium-low heat until bubbles form around the edges of the pan. Meanwhile, in a medium bowl, combine the sugar and cornstarch and whisk until no lumps remain. Add the eggs and egg yolks and whisk until the sugar is dissolved and the mixture is fluffy.

Gradually whisk the hot milk into the egg mixture. Whisk in the vanilla. Return to the pan and cook, stirring constantly, over medium heat until thickened enough to coat the back of the spoon, 6 to 10 minutes. Remove from the heat and let cool. Cover and refrigerate for at least 2 hours or overnight.

For the cream: In a deep bowl, beat the cream until soft peaks form. Add the sugar and almond extract and beat until stiff peaks form. Fold in the almonds.

Choose 8 cylindrical glasses with a base about 2¾ inches in diameter. & Choose a cookie cutter that is slightly smaller. Cut out 24 rounds from the cake and place one in the bottom of each glass. Add a layer of blackberries, then a thin layer of custard, and finally a layer of the almond cream. Repeat this process until each glass is full. Stud the final layer of almond cream with almonds for garnish.

Refrigerate for at least 30 minutes or up to 3 hours before serving.