Sour Cream Cake with Cocoa and Chocolate Glaze

30% sour cream, Almond flour, Butter, Coconut flour, Cream cheese, 10% cream, Sugar-free milk chocolate, Erythritol, 99% chocolate, Cocoa powder, Starch-free baking powder, Vanilla, Table salt

Bake in the oven: 1 h. Whisk with a mixer: 10 min. Chill in the refrigerator: 1 h. Heat on the stove: 5 min.

Mix 30% sour cream (350 g) with erythritol (15 g), almond flour (200 g), coconut flour (150 g), starch-free baking powder (10 g), and salt (1 g). Stir in melted butter (110 g). Divide the batter in half and add cocoa powder (20 g) to one part.

Divide each part in half. Spread the four portions into 20 cm circles on parchment and bake them one at a time at 200°C for 15 minutes each. Cool the layers.

For the cream, whip 30% sour cream (500 g) with erythritol (15 g), cream cheese (100 g), and vanilla (2 g). Assemble the cake with cream between the layers and chill for 1 hour.

For the glaze, heat 10% cream (50 g) with butter (50 g), sugar-free milk chocolate (50 g), and 99% chocolate (25 g). Stir until smooth, cover the cake, and chill before serving.