Milk Girl cake with almond flour layers
Almond flour and eggs provide protein and make the thin layers more filling, while butter, cream, and sugar-free white chocolate provide fat and richness. The custard softens the flavor, and overnight chilling lets the six layers absorb the cream and hold their shape. Prepare it ahead and serve in small slices.
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.
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