Minsk cake with blackcurrant jam and meringue cream
Almond layers and meringue cream provide protein and fat, while blackcurrant jam brings bright acidity. The airy cream softens the flavor, and peanuts with small mushroom decorations make this dessert distinctive.
Beat soft butter (150 g) with erythritol (30 g). Add egg (50 g) and Himalayan salt (1 g). Separately combine almond flour (370 g), xanthan gum (1 g), and starch-free baking powder (4 g); add them to the butter mixture and knead.
Divide the dough in two, shape into squares, and refrigerate for 30 minutes. Roll each piece to 18×18 cm, prick with a fork, and chill in the freezer for 15 minutes. Bake at 180 °C for 10–12 minutes and cool.
For the jam, combine blackcurrants (200 g), erythritol (20 g), agar-agar (7 g), and water (50 g). Bring to a boil, blend, and cook for 2 more minutes. Cool and spread over the first layer, then cover with the second.
For the cream, whip egg white (100 g) with Himalayan salt (1 g). Heat allulose (100 g) to a boil, add lemon (5 g), and stream the syrup into the whites. Whip until firm, then add vanilla (1.5 g) and the remaining erythritol (10 g).
Cover the cake with the cream, coat the sides with peanuts (150 g), shape small cream mushrooms on top, and refrigerate for at least 2 hours.
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