Bear in the North cake with cocoa layers and sour cream filling
Almond flour and cream cheese provide protein, while sour cream keeps six thin layers tender and moist. Alternating plain and cocoa layers create a familiar nutty chocolate flavor, finished with a dense dark chocolate glaze.
Melt butter (30 g). Mix 30% sour cream (285 g) with erythritol (30 g), Himalayan salt (3 g), starch-free baking powder (6 g), and almond flour (315 g). Divide the dough; add almond flour (15 g) and cocoa powder (10 g) to one half to make plain and chocolate doughs.
Divide each dough into three pieces, shape six balls, and refrigerate for 2 hours. For the filling, whip cream cheese (400 g) with 30% sour cream (125 g), erythritol (25 g), and vanilla (1.5 g), then chill.
Roll each piece between parchment sheets and bake at 200 °C for about 7 minutes. Cool the layers.
Assemble the cake by alternating plain and chocolate layers with filling. Crumble the trimmings for the sides. For the glaze, melt 99% dark chocolate (50 g) with 10% cream (30 g) and butter (10 g), stir, and spread over the top.
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