Keto Pancho cake with walnuts

Sour cream 30%, Egg, Almond flour, Cream 35% fat, Walnuts, Erythritol, Cocoa powder, Sugar-free milk chocolate, Butter, Chocolate 99%, Baking powder without starch, Vanilla

Whisk with a mixer: 10 min. Bake in the oven: 10 min. Slice: 10 min. Whisk with a mixer: 10 min. Slice: 5 min. Mix: 10 min. Chill in the refrigerator: 30 min. Heat on the stove: 10 min. Chill in the refrigerator: 12 h. Cool down: 30 min.

Preheat the oven to 180°C and line a tray with parchment. Beat eggs (300 g) until fluffy, add erythritol (50 g), cocoa powder (40 g), starch-free baking powder (5 g), and almond flour (200 g). Spread the batter on the tray and bake for 10 minutes, then cool and cut part of the sponge into pieces. The total amount of erythritol for this recipe is 100 g.

Whip 35% cream (200 g) with 30% sour cream (400 g), the remaining erythritol (50 g), and vanilla (2 g). Chop walnuts (100 g). Layer the cream, sponge pieces, and walnuts, reserving one round sponge layer for the base. Chill for 30 minutes.

Melt butter (30 g), sugar-free milk chocolate (30 g), and 99% chocolate (20 g), stir until smooth, and drizzle over the cake. Refrigerate overnight.