Peanut biscuit cake

Egg, Peanut flour, Erythritol, Walnuts, Baking powder without starch, Xanthan gum, Vanilla, Himalayan salt, Cream based on fermented baked milk

Whisk with a mixer: 5 min, Combine the dry ingredients: 5 min, Knead the dough: 10 min, Bake in the oven: 25 min, Let it stand: 30 min, Chill in the refrigerator: 2 h, Cooking: 15 min

Break the eggs (4 pcs) into a bowl. Add erythritol (65 g) and a pinch of salt. Whisk with a mixer until fluffy.

Sift the peanut flour (100 g), baking powder (10 g), xanthan gum (2 g), and vanillin (1.5 g) into the eggs in several stages. Gently knead the dough.

Prepare two rings with a diameter of 16 cm. Wrap them in foil. Divide the dough evenly and pour it into the rings. Bake at 180°C for 25 minutes.

Cool the finished biscuits and store them in the refrigerator. Cut each biscuit into two parts.

To assemble the cake, prepare the ring: line the bottom with plastic wrap and place acetate tape on the sides.

For soaking, you can use milk (50 ml) with a sweetener (1 g) or coconut milk with any keto sweetener.

Place the first layer in the ring, soak it, cover with cream, and sprinkle with nuts. Repeat the layers with the remaining biscuits.

Cover the top layer with the remaining cream. Put the cake in the refrigerator for 5–6 hours, preferably overnight.

Take out the cake, decorate with nuts or berries if desired. Cut and serve.