Strawberry Cake
Protein and fiber make this dessert filling; cream and chocolate add a rich texture. Strawberries provide berry freshness and some fiber, while the almond base makes the cake more filling. Cream cheese and cream add protein and fat, and gelatin helps stabilize the berry and cream layers after chilling.
The recipe uses 150 g of erythritol in total, distributed across the preparation steps.
Mix almond flour with salt and baking powder, add melted butter, erythritol, sour cream and eggs, then bake at 180°C for 35 minutes. Cool and save the top for crumbs.
Cook blended strawberries with lemon and erythritol for 5 minutes. Bloom gelatin in water for 5 minutes, warm without boiling, and mix into the puree.
Whip cream cheese with cream, erythritol and vanilla. Bloom and warm the second gelatin portion and mix it into the cream.
Assemble sponge, strawberry layer and cream. Chill for 8 hours, then decorate with dried sponge crumbs.
Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).
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