It was, in fact, my birthday cake. I hope you like it! (I tried it in summer when the tiny Cancerians turned 1 – and I used berries to decorate it.)

The ingredients you’ll need are:

 

(for the) CRUST

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

 

(for the) FILLING

140g condensed milk

70g whipping cream

210ml milk

2 tbsp of tapioca flour

 

+1 large pear

3-4 strawberries

2-3 tamarind pods

 

Make the crust using the recipe here.

Let the crust cool.

Meanwhile, make the filling. Add all the ingredients to the pan and let the mixture boil.

Pour the filling into the crust; decorate with pear and strawberry slices and tamarind paste.

 Let it sit in the fridge for at least 2-3 hours. Then, savour it! ♥