Almond Cake with Cream and Almond Flakes
Almonds and eggs provide protein, while the cream adds fat and a smooth texture. It fits a low-carb diet. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Blender, Mixer
667
Servings: 10 (1 serving ≈ 115 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Grind almonds (200 g). Whip the egg whites with half of the erythritol (80 g), fold in the almonds, and bake three layers at 175C for 20 minutes each.
For the cream, combine yolks, sour cream (100 g), vanilla (2 g), and the remaining erythritol (80 g). Add hot cream (150 g), heat until thickened for about 10 minutes, cool, and whip with butter (180 g).
Assemble the cake, decorate with almond flakes (60 g), and chill for at least 4 hours.
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