Almond shortcake with cherries, walnuts, and cream

10% cream, Cream cheese, Egg, Butter, Erythritol, Almond flour, Butter, 30% sour cream, Egg yolk, Himalayan salt, Walnuts, Cherries, Egg white, Erythritol, Vanilla

Chill in the refrigerator: 2 h. Mix: 20 min. Bake in the oven: 25 min. Chill in the refrigerator: 12 h. Whisk with a mixer: 5 min. Blend with a blender: 5 min. Heat on the stove: 5 min. Slice: 5 min. Cool down: 5 min.

Preparing the cream

Preparing the dough

Preparing the filling

For the cream, mix eggs (150 g), erythritol (20 g), and 10% cream (500 g). Heat gently until thickened, stirring constantly. Remove from heat, add butter (150 g), blend, cover, cool, and refrigerate for 2 hours.

For the dough, mix egg yolks (72 g) with soft butter (300 g), Himalayan salt (2 g), 30% sour cream (125 g), and almond flour (500 g). Refrigerate for 2 hours, divide into six pieces, and roll each to 20 cm.

Whip egg whites (120 g) with erythritol (20 g) and vanilla (1.5 g), then fold in chopped walnuts (150 g). Spread the meringue and cherries (150 g) over the layers, make three assemblies, and bake for 25 minutes at 180 °C. Cool.

Beat cream cheese (300 g) into the cooled cream. Assemble the cake with alternating layers, reserving some cream for the top. Refrigerate in a ring overnight, then cover the top with cream and decorate with crumbs.