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 appear, 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) to them. Whip until the mixture becomes slightly lighter.

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

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

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

Add lemon zest if desired. And mix with a spatula until homogeneous.

Now add one third of the whipped egg whites to the yolk mixture. Gently fold with a spatula, then add the remaining whites in portions until the mixture is homogeneous.

Transfer the batter to parchment paper.

If the parchment has a silicone coating, 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, leave the sponge cake to cool in the open oven. Then take it out and cool on a rack.

Cut the sponge cake into layers of any shape — it can be either pastries or a mini cake. Take the pre-prepared black currant cream (a sample recipe 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.