Almond Flour Ant Hill Cake with Caramel Cream

Almond flour, Sour cream 30%, Butter, Erythritol, Apple vinegar, Baking soda, Salt, 35% cream, Allulose, Butter, Walnuts, Butter

Knead the dough: 15 min. Freeze: 1 h. Heat on the stove: 15 min. Bake: 45 min. Mix: 5 min. Blend with a blender: 5 min. Slice: 5 min. Bake: 14 min. Braise: 5 min. Cool down: 5 min.

Preparing the dough

For the dough, combine almond flour (600 g), erythritol (25 g), sour cream 30% (200 g), salt (2 g), baking soda (2.5 g), and apple vinegar (5.5 g) with butter (200 g). Knead, divide into three portions, and freeze for 1 hour.

Preparing the caramel

For the caramel, melt the allulose (180 g) in a saucepan until golden. Add butter (75 g), then the 35% cream (225 g), stir, and simmer for a few minutes. Remove from heat, add the remaining butter (100 g), and blend. Stir in the chopped walnuts (100 g).

Grate each frozen dough portion onto a tray and bake at 180°C for 13–15 minutes, about 45 minutes total. Cool completely and break the pastry into small pieces.

Mix the crumbs with the caramel cream, transfer to a plastic-lined mold, and chill overnight.