Walnut cake with almond-chocolate and cream cheese fillings

Egg, Almond flour, Walnuts, 10% fat cream, Erythritol, Butter, Baking powder without starch, Cream 35% fat, Sugar-free milk chocolate, Almond paste, Water, Erythritol, Gelatin, Vanilla, Cream cheese, Cream 35% fat, Water, Erythritol, Gelatin

Mix: 5 min. Whisk with a mixer: 10 min. Bake in the oven: 25 min. Let it stand: 10 min. Heat on the stove: 5 min. Chill in the refrigerator: 12 h. Slice: 5 min. Cool down: 5 min. To boil: 5 min.

Preparing the sponge

Preheat the oven to 170°C. Beat eggs (200 g) with erythritol (33,3 g), then add 10% cream (40 g) and melted butter (25 g). Mix almond flour (150 g) with starch-free baking powder (5 g), combine with the liquid mixture, and fold in chopped walnuts (70 g). The total amount of erythritol for this recipe is 100 g.

Transfer the batter to a 14.5 cm pan and bake for 25 minutes. Cool the sponge completely and cut it into three layers.

Preparing the first cream

Preparing the cream

For the first filling, soak gelatin (3 g) in cold water (40 g) for 10 minutes. Whip 35% cream (150 g) with erythritol (33,3 g), vanilla (1 g), and almond urbech (50 g). Heat the swollen gelatin until dissolved without boiling, mix it into the cream, and add melted sugar-free milk chocolate (60 g). Chill the filling.

For the cream cheese filling, whip cream cheese (300 g) with 35% cream (150 g) and the remaining erythritol (33,4 g). Separately soak gelatin (3 g) in water (40 g) for 10 minutes, heat until dissolved, and incorporate it in a thin stream.

Assemble the cake by layering sponge and fillings, reserving some cream cheese filling for the outside. Refrigerate overnight.