Lemon Cake with Cream and Lemon Jelly
Almond and coconut layers provide fiber, fats, and protein, while lemon zest and jelly keep the flavor bright and fresh. Cream softens the acidity, and gelatin helps the topping set neatly after chilling.
Whip the eggs (200 g) with erythritol (18,8 g), lemon zest (10 g), and olive oil (50 g). Mix almond flour (150 g), coconut flour (50 g), and starch-free baking powder (10 g), combine with the egg mixture, and add melted butter (180 g). The total amount of erythritol for this recipe is 75 g.
Transfer to a 15 cm pan and bake at 200°C for 30 minutes. Cool and cut into three layers.
For the jelly, heat lemon juice (60 g) with erythritol (18,8 g). Cover gelatin (10 g) with cold water (55 g) and leave it to bloom for 10 minutes. Warm until dissolved without boiling and mix with the juice.
Whip 35% cream (100 g) with cream cheese (100 g), erythritol (18,8 g), and vanilla (1.5 g). Assemble, pour over the jelly, and chill for 2 hours.
For decoration, whip cream cheese (200 g) with erythritol (18,6 g) and vanilla (1 g), pipe over the cake, and serve.
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