Combine the dry ingredients in one bowl, it's usually a good idea to use a sieve to get rid of small lumps of sugar and flour.
Beat the eggs in another bowl, add the orange liqueur and mix.
Add the butter at room temperature to the dry mixture and use your hands to integrate it completely.
Add the eggs and liqueur mix to the dry ingredients and combine until completely done.
Place in a muffin tin and bake in a preheated oven for 25-30 minutes at 180ºC.
Meanwhile, mix the cream cheese, crème fraîche and kefir until well combined.
Add the sugar and the chia seeds. Let it sit for 10 minutes and then freeze it.
If you make the filling ahead of time, you don't need to freeze it, just place it in the fridge until you're ready to use it.
After the cakes are baked, let them cool and cut in 3 pieces. You'll use the two of the bottom part, using the muffin top for breakfast the next day.
Once everything is cool, cut and ready to use, use the filling to place one on top of each other. Add some strawberry slices on top of the filling.
The layers will be: cake, filling, strawberry; cake, filling, strawberry; cake, filling, fruit. The last layer of fruit, you can get creative. I chose nectarine and raspberries, as well as halved strawberries. Use what is in season.
You can use whatever fruit you like.
If you don't have chia seeds at home, but still want to do this recipe, don't add the kefir or yogurt. Crème fraîche and cream cheese would be thick enough.
Skip the orange liqueur if you don't have. Don't buy a bottle just fro this recipe. Use vanilla scent, cinnamon or orange blossoms essence. Or just orange or lemon zest.
This recipe can be easily veganized by substituting butter for coconut oil and the eggs and cheese for vegan eggs and cheese.