Plombir cake with coconut flakes
Five thin almond layers give this cake a firm base, while cream cheese, cream, and coconut flakes create a cold-cream dessert flavor. Sugar-free white chocolate adds richness and helps the cream hold the layers. It provides protein and fat.
Beat eggs (150 g) with erythritol (35 g) and salt (2 g). Melt butter (30 g), cool it, and mix it into the eggs. Add starch-free baking powder (10 g) and almond flour (260 g), make a dough, and divide it into 5 pieces. Roll the layers between parchment sheets to 20 cm, prick with a fork, and bake each at 170°C for about 10 minutes. Cool.
For the cream, beat 35% cream (300 g), cream cheese (200 g), 30% sour cream (160 g), vanilla (1.5 g), and erythritol (35 g). Melt sugar-free white chocolate (100 g), add it to the cream with coconut flakes (100 g), and mix.
Assemble the cake, spreading cream between every layer, decorate with coconut flakes, and refrigerate overnight.
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