Almond Cake
Almond flour and sunflower seeds give this cake vitamin E, magnesium, and a dense nutty base without wheat flour. Egg white makes the layers lighter, while egg yolk and butter help build a rich sugar-free cream. The result is soft, creamy, and very satisfying even in a modest slice.
Grind sunflower seeds (40 g) into a coarse meal. Whip egg white (132 g) with erythritol (40 g) and table salt (1 g) to firm peaks, then gently fold in almond flour (100 g) and the ground sunflower seeds. Divide the mixture into 2 parts, spread into pans, and bake the layers at 180°C for about 20 minutes until the edges are dry and the surface is lightly golden.
Cool the layers completely. For the cream, combine 35% cream (100 g), egg yolk (68 g), erythritol (40 g), table salt (1 g), and vanilla (1 g), place over low heat, and cook while stirring until slightly thickened. Cool the cream base to room temperature.
In a separate bowl, whip butter (150 g) until soft, then gradually add the cooled yolk base and beat until smooth and creamy. Spread cream over the first layer, cover with the second, and use the rest on top and around the sides. Chill the cake for at least 2 hours so the cream can set. Serve cold.
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