Lemon Cake with Cream and Lemon Jelly

Egg, Butter, Almond flour, Coconut flour, Erythritol, Lemon zest, Baking powder without starch, Lemon, Water, Erythritol, Gelatin, Cream 35% fat, Cream cheese, Erythritol, Vanillin, Cream cheese, Erythritol

Whisk with a mixer: 10 min. Bake in the oven: 30 min. Let it stand: 10 min. Chill in the refrigerator: 2 h.

Preparing the cake layers

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.

Preparing the jelly

Preparing the cream

For decoration

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.