Keto Bird’s Milk Cake with Agar Agar
Eggs and dairy ingredients provide protein and fat. An almond base and airy agar agar soufflé give this sugar-free cake a firm crust and light texture. White chocolate softens the cream, while the dark glaze adds contrast and keeps the dessert close to the classic Bird's Milk style.
Mix egg yolks (150 g) with erythritol (5 g), soft butter (50 g), almond flour (100 g), vanilla (1 g), and starch-free baking powder (2 g). Make a thick batter, spread it in a 20 cm round pan, and bake at 180°C for 13 minutes. Cool the crust and return it to a clean pan for assembly.
Melt sugar-free white chocolate (50 g) with 35% cream (20 g), then whip it with soft butter (120 g). Mix agar agar (5 g) with water (90 g), bring it to a boil, and cook for 2 minutes. Whip egg white (50 g) with erythritol (10 g) and vanilla (1 g), slowly add the hot agar syrup, and whip for another minute. Fold in the chocolate-butter mixture.
Spread the soufflé over the crust. For the glaze, heat 35% cream (90 g), pour it over 99% chocolate (60 g), and stir until smooth. Cover the cake and chill it for 5 hours.
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