Bird’s milk cake with almond and coconut layers

Sour cream 30%, Egg, Almond flour, Coconut flour, Erythritol, Baking powder without starch, Cream cheese, 10% fat cream, Cream 35% fat, Water, Erythritol, Gelatin, Vanilla, Sugar-free milk chocolate, 10% fat cream, Butter, Chocolate 99%

Whisk with a mixer: 10 min. Bake in the oven: 30 min. Let it stand: 10 min. Heat on the stove: 5 min. Chill in the refrigerator: 12 h. Mix: 5 min. Bake in the oven: 15 min. To boil: 5 min.

Preparing the cake layers

Preheat the oven to 200°C. Beat eggs (200 g) with erythritol (62,5 g), then add 30% sour cream (350 g), starch-free baking powder (10 g), almond flour (150 g), and coconut flour (100 g). Divide the batter and bake two layers for 15 minutes each. The total amount of erythritol for this recipe is 125 g.

Preparing the cream

Preparing the glaze

For the filling, whip 10% cream (300 g), 35% cream (300 g), cream cheese (350 g), vanilla (2 g), and erythritol (62,5 g). Cover gelatin (20 g) with cold water (100 g), rest for 10 minutes, then heat until dissolved without boiling and pour it into the cream in a thin stream.

Assemble the cake in the pan: sponge, filling, and the second sponge. Refrigerate overnight.

For the glaze, heat 10% cream (100 g) with butter (55 g), sugar-free milk chocolate (150 g), and 99% chocolate (40 g). Stir until smooth and spread over the chilled cake.