Bird’s milk cake with chocolate glaze
Airy protein souffle sets over an almond crust under a thin layer of dark chocolate. Egg whites provide protein, butter and cream add fat, and gelatin creates a firm but light texture without ordinary sugar.
Preheat the oven to 170°C. Beat the egg yolks (72 g) with soft butter (70 g), erythritol (50 g), salt, and baking powder. Fold in almond flour (100 g), spread the batter in a 23.5 cm pan, and bake for 15 minutes. Cool the crust and return it to the pan.
Beat the butter (120 g). Combine the sugar-free white chocolate (50 g) with cream (20 g), melt, and beat into the butter. Soak gelatin (15 g) in cold water (50 g), then warm until dissolved.
Heat allulose (150 g) in a saucepan until bubbling. At the same time, beat egg whites (120 g) with vanilla until firm and slowly pour in the syrup. Add gelatin, then the butter-chocolate mixture, and beat until smooth.
Spread the souffle over the crust and chill for 1.5 hours. Melt the chocolate (100 g) with olive oil (10 g), cover the cake, and chill until set.
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