Mini cake with currant cream

Egg, Almond flour, Butter, Erythritol, Xanthan gum, Cooking salt, Black currant mousse cream

Whisk with a mixer: 10 min, Mix: 5 min, Knead the dough: 5 min, Bake in the oven: 15 min, Bake in the oven: 10 min, Let it stand: 30 min, Cooking: 15 min, Chill in the refrigerator: 2 h

Whip the egg whites (5 pcs) at maximum speed. As soon as bubbles start to form, switch to medium speed. Add lemon juice, salt (a pinch), and sweetener (30 g), and continue whipping until smooth and stiff peaks form.

Then whip the yolks and add soft or liquid oil (50 g). Whip until the mixture becomes a little lighter.

Instead of oil, you can use pre-melted coconut urbech.

After that, add all the pre-mixed dry ingredients:

• almond flour (50 g);
• xanthan gum (1 g, a pinch).

Add lemon zest if desired.

Now add one-third of the whipped egg whites to the yolk mixture. Gently mix with a whisk, then gradually add the remaining egg whites until the mixture is homogeneous.

Transfer the dough to parchment paper.

If the parchment is silicone-coated, there is no need to grease it with oil.

Bake in a preheated oven: first for 15 minutes at 180 degrees, then for 10 minutes at 170 degrees.

After baking, let the sponge cool in the open oven. Then take it out and cool on a rack.

Cut the sponge into layers of any shape — these can be either pastries or a mini-cake. Take the pre-prepared black currant cream (a recipe example is attached below) and spread it on the layers.

If desired, you can additionally soak the layers with coconut milk.

Put the cake in the refrigerator for 2-3 hours to soak.