Keto Pancho cake with walnuts

30% sour cream, Egg, Almond flour, 35% cream, Walnuts, Cocoa powder, Sugar-free milk chocolate, Butter, 99% chocolate, Starch-free baking powder, Stevia, 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.

Preheat the oven to 180°C and line a tray with parchment. Beat eggs (300 g) until fluffy, add stevia (2 g), cocoa powder (40 g), starch-free baking powder (5 g), and almond flour (200 g). Spread on the tray and bake for 10 minutes, then cool and cut part of the sponge into pieces.

Whip 35% cream (200 g) with 30% sour cream (400 g), the remaining stevia (2 g), and vanilla (2 g). Chop walnuts (100 g). Layer 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 smooth, and drizzle over the cake. Refrigerate overnight.