Almond Cake with Cooked Cream Filling

Egg, Almonds, Butter, Erythritol, 35% cream, 30% sour cream, Sliced almonds, Vanilla

Cooking: 5 min. Whisk with a mixer: 10 min. Bake in the oven: 20 min. Cool down: 30 min. Heat on the stove: 5 min. Chill in the refrigerator: 2 h. Whisk with a mixer: 5 min. Cooking: 15 min. Chill in the refrigerator: 8 h. Mix: 5 min. Slice: 5 min. To boil: 5 min. To boil: 9 min. Cool down: 2 h. Mix: 7 min. Cooking: 7 min.

Grind Almonds (200 g) into a fine meal. Prepare Egg (300 g): separate the whites from the yolks, then beat the whites with Erythritol (160 g), using 80 g for the whites and reserving 80 g for the cream.

Gently fold the almond meal into the beaten whites. Divide the mixture into 3 layers about 16 cm wide and bake at 175°C for about 20 minutes, until lightly browned and springy. Let the layers cool completely.

For the cream, mix the yolks, 30% sour cream (100 g), Vanilla (1 g), and the reserved erythritol. Separately heat 35% cream (150 g) almost to a boil and pour it into the yolks in a thin stream, stirring constantly.

Return the mixture to medium heat and cook for 7-10 minutes until thickened, without letting it boil hard. Pour the cream into a shallow container, cover with film touching the surface, and chill for about 2 hours.

Add softened Butter (180 g) to the chilled cream and beat on low speed until smooth. Assemble the cake by spreading cream between the layers, then coat the top and sides with Sliced almonds (60 g).

Refrigerate the cake for 8 hours so the cream sets and the layers soften.