Leningrad Cake with Chocolate Buttercream

Almond flour, Butter, Cream 10%, Butter, Egg, Walnuts, Sugar-free milk chocolate, Cream 10%, Cocoa powder, Egg yolk, Erythritol, 99% chocolate, Erythritol, Starch-free baking powder, Table salt, Vanilla

Mix: 10 min. Chill in the refrigerator: 1 h. Bake in the oven: 12 min. Bake in the microwave: 30 min. Blend with a blender: 15 min. Cool down: 10 min. Let it stand: 10 min. Bake in the oven: 10 min. Chill in the refrigerator: 2 h. Blend with a blender: 10 min. Chill in the refrigerator: 12 h.

Whip soft butter (180 g) with eggs (100 g) and erythritol (20 g). Add almond flour (400 g), baking powder (4 g), salt (1 g), and vanilla (1 g), knead the dough, and chill it for 1 hour.

Roll out the dough, cut four layers about 14.5 × 14.5 cm, and bake them at 180 °C for 12 minutes. Cool the layers and keep the trimmings.

For the cream, heat 10% cream (250 g) with egg yolk (18 g), erythritol (30 g), and vanilla (1.5 g), then cool it. Whip soft butter (270 g) and combine it with the cooled mixture and cocoa (20 g).

Assemble the cake by alternating layers, cream, and walnuts (40 g), then chill for 2 hours. Melt 99% chocolate (10 g) and sugar-free milk chocolate (30 g) with cream (25 g), cover the top, and refrigerate overnight.