Poppy seed cake with cream cheese and white chocolate
Eggs, cream cheese, and cream provide protein, while poppy seeds and walnuts add fat and fiber. Two almond poppy layers are joined with cream and covered with white chocolate. Chill the cake overnight so the layers slice cleanly.
The recipe uses 100 g of erythritol in total, distributed across the preparation steps.
Beat eggs (150 g) with salt (1 g) and erythritol (50 g). Add sour cream (250 g), poppy seeds (100 g), almond flour (200 g), and baking powder (5 g), then divide the batter in two.
Bake two layers for 20 minutes each at 180°C. For the cream, whip 35% cream (100 g), add cream cheese (200 g), vanilla (1 g), and erythritol (50 g).
Assemble the cake with cream between the layers. Melt sugar-free white chocolate (50 g) with 35% cream (30 g), cover the cake, and top with chopped walnuts (50 g). Chill overnight.
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