In a jug or small bowl combine the eggs vanilla extract almond extract milk and sour cream. Lets start with the strawberry rice cake.
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Preheat the oven to 180C 355F 160C fan and grease and line the bottom of three 8 inch round cake tins.
Almond butter cake. Scrape the bowl one last time and give it a couple pulses. This will aerate the cake and give it structure. Pour the melted butter and 1 12 cups sugar into a large bowl and stir until smooth.
Add the salt almond extract vanilla extract and flour and stir briskly until the batter is smooth. Scrape the bowl down and in two additions add the egg mixture beating for 20 seconds after each addition. 3 Using wooden spoon stir in flours and almond meal in two batches.
Add softened butter and sour cream mix on low to combine scrape bowl beat on medium med-high for a hand mixer for 90 seconds. Set aside for later. Place a sheet of parchment paper on the bottom and up the side of an 8-inch square baking pan or cake pan then lightly grease the paper.
Beat butter essence and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs one at a time until combined between additions. To a another bowl add the syrup.
Instructions Preheat the oven to 350F 177C and spray an 8x8 square baking dish with nonstick spray. Beat together with a fork - it will look lumpy and weird but thats okay. Preheat oven to 350 degree.
Then top with sliced strawberries and sprinkle with chia seeds. Line the bottom of a 9-in. Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
Combine sugar and egg in a bowl. In a large bow mix. Round pan with parchment paper and grease the sides with butter.
To a large bowl add the pastry flour cornstarch baking powder baking soda and salt and whisk very well. Preheat oven to 350F. Spread 1 tbsp of almond butter over one rice thin and then drop the soy yogurt in the centre.
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