Poppy-seed cake with cherry filling and cream cheese

Cream cheese, Egg, 35% heavy cream, Cherries, Almond flour, Poppy seeds, Erythritol, Sugar-free white chocolate, 10% cream, Olive oil, NH pectin, Starch-free baking powder, Vanilla, Salt

Whisk with a mixer: 15 min. Bake in the oven: 30 min. Cooking: 5 min. Mix: 10 min. Chill in the refrigerator: 12 h. Blend with a blender: 5 min. Slice: 5 min. Cooking: 3 min. Cool down: 5 min. Heat on the stove: 5 min.

Separate the eggs. Mix the yolks (200 g) with olive oil (30 g). Beat the whites with erythritol (45 g) and salt (1 g) to stiff peaks. Combine the mixtures, then fold in almond flour (100 g), poppy seeds (100 g), and starch-free baking powder (5 g). Divide the batter between two 18 cm pans and bake at 180°C for about 30 minutes. Cool completely.

For the cream, beat cream cheese (380 g) with 35% cream (200 g). Melt sugar-free white chocolate (60 g) with 10% cream (50 g), cool until warm, and mix it into the cream with vanilla (1.5 g). Warm cherries (200 g) with erythritol (25 g) and NH pectin (8 g), blend, and cook for 3 minutes. Cool.

Cut each sponge into two layers. Assemble the cake in a ring, alternating sponge, cream, and cherry filling. Cover the top with cream and refrigerate overnight.