Coffee Cake with Cream Cheese and Almond Flour
Almond flour and eggs give the cake layers protein, vitamin E, and magnesium, while cream cheese adds fats and calcium. Coffee deepens the flavor without sugar, so a small slice tastes rich and satisfying.
For the cake layers
Separate the egg whites from the yolks. Melt butter (85 g), dissolve instant coffee (10 g) in water (30 g), and prepare a 13 cm cake pan.
Beat egg (150 g), using the whites, with part of the erythritol (35 g) until stiff peaks form. Mix the yolks with the melted butter and coffee solution.
Add almond flour (100 g) to the yolk mixture and stir until smooth. Fold in the whipped whites in portions, then sprinkle in xanthan gum (2 g) and mix gently.
Transfer the batter to the pan and bake at 180°C for about 30 minutes. The center should feel springy; cool the cake layer and cut it into 2-3 layers.
For the cream
Mix cream cheese (250 g), erythritol (30 g), and strong coffee (30 g) until smooth. Spread the cream between the layers, assemble the cake, and dust it with cocoa powder (3 g).
Refrigerate the cake for 8 hours so the cream sets and the layers absorb the coffee flavor.
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