Gluten-Free Lemon Fruit Flan in mini size! Individual lemon cakes topped with whipped cream and fresh fruit make a dessert you'll want to make again and again.
Heat oven to 350°F. Line a 15 x 10-inch baking sheet with parchment paper. You will need three bowls: one large and two medium.
Separate the eggs and put the whites in a medium bowl and the yolks in a large bowl.
Add ¼ cup sugar and the lemon zest to the egg yolks and beat with an electric mixer.
Combine the almond flour and baking powder in another medium bowl.
Add the almond flour mixture to the egg yolk mixture and beat until smooth.
With scrupulously clean beaters, beat the egg whites until frothy. Add the cream of tartar and salt and continue beating. Add ¼ cup sugar, one spoonful at a time until soft peaks form.
Gently fold the beaten egg whites into the batter, ½ cup at a time. It will seem like it won't combine, but as you add more it will come together and result in a light, airy batter. *If this just won't come together, just beat it with an electric mixer. It won't be quite as airy, but it will still be good!
Carefully spread the batter on the baking pan, smoothing to the edges. Bake at 350°F for 17 minutes. Remove from oven and let cool completely on the pan.
Meanwhile, whip the cream until frothy. Add the powdered sugar and vanilla extract and continue beating until soft peaks form. Refrigerate until you are ready to assemble the dessert. One cup of whipping cream should yield 2 cups of whipped cream.
Use a cookie cutter to cut 8 circles from the cake. The easiest way to remove them from the parchment paper is to lay another clean sheet on top, invert the cake all at once, and carefully peel off the parchment paper on which it was baked.
Carefully transfer to individual serving plates. Top with whipped cream and garnish with fresh fruit. Serve.