Poppy seed cake with cream cheese and white chocolate

Beat eggs (150 g) with salt (1 g) and stevia (2 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 stevia (2 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.