Milk Girl cake with almond flour layers

Butter, 10% fat cream, Cream 35% fat, Almond flour, Sugar-free white chocolate, Egg, Erythritol, Baking powder without starch, Vanilla, Table salt

Heat on the stove: 5 min. Mix: 5 min. Bake in the oven: 30 min. Whisk with a mixer: 10 min. Chill in the refrigerator: 12 h. Boil: 5 min. To boil: 5 min. Bake in the oven: 5 min. Cool down: 5 min.

Bring 10% cream (100 g) to a boil, add sugar-free white chocolate (180 g) and butter (100 g), and stir. Add eggs (100 g), then almond flour (200 g) and starch-free baking powder (10 g), and mix into a dough. The total amount of erythritol for this recipe is 100 g.

Preheat the oven to 200°C. Spread two tablespoons of batter into a 20 cm circle and bake each of six thin layers for about 5 minutes. Cool the layers before removing them from the parchment.

For the custard, whisk egg (50 g) with erythritol (100 g), salt (1 g), and 10% cream (150 g). Heat gently until thickened, then cool completely.

Whip softened butter (180 g), gradually add the cooled custard, and mix in vanilla (1 g). Whip 35% cream (250 g) separately and fold it into the filling. Assemble the cake with filling between the layers and refrigerate overnight.