Chocolate strawberry cake with cream and jelly
Cocoa and almond flour create chocolate sponge layers, while strawberries add freshness, fiber, and bright tartness. Cream cheese and cream make the filling dense and provide calcium, while gelatin sets it without starch.
Beat eggs (200 g) with 30% sour cream (300 g) and erythritol (50 g). Add starch-free baking powder (10 g), cocoa (35 g), and almond flour (160 g), then mix with a mixer. The total amount of erythritol for this recipe is 100 g.
Transfer the batter to an 18 cm pan and bake at 200 degrees C for about 40 minutes. Cool the sponge and cut it horizontally into two layers.
Cover gelatin (20 g) with cold water (100 g) and let it bloom for 10 minutes. Blend strawberries (300 g). Whip 35% cream (250 g) with cream cheese (250 g), vanilla (2 g), and erythritol (50 g), then fold in the strawberry puree.
Warm the bloomed gelatin until dissolved without boiling and pour it into the cream in a thin stream while mixing. Assemble the cake with sponge, cream, sponge, and cream. Chill for 8 hours.
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