Sour cream cake

Whisk the eggs (4 pcs) with erythritol (70 g) until fluffy peaks form.

Fold in the melted butter (70 g). Add the baking powder (5 g) mixed with almond flour (200 g) and gently mix.

Pour the batter onto a baking sheet lined with parchment paper. Bake at 160 °C for 15–20 minutes.

Flip the sponge cake onto a clean parchment and remove the one it was baked on. Level the sponge cake, and dry the trimmings at 100 °C for 30–40 minutes.

Divide the sponge cake into 4 parts and spread with cream, the recipe for which is attached below.

Assemble the semi-finished product in layers and refrigerate for a couple of hours to stabilize.

Crush the dried trimmings in a blender and sprinkle over the cake. Decorate as desired.