Peanut Butter Cake with Chocolate Glaze

Peanut butter, Almond flour, 10% cream, Egg, Butter, Erythritol, Starch-free baking powder, 35% cream, Cream cheese, 30% sour cream, Erythritol, Vanilla, Sugar-free milk chocolate, 99% chocolate, 35% cream, Butter

Heat on the stove: 10 min. Mix: 10 min. Bake in the oven: 40 min. Whisk with a mixer: 8 min. Chill in the refrigerator: 1 day.

Preparing the dough

Heat the peanut butter (300 g), butter (50 g), and 10% cream (100 g), stirring until smooth. Remove from the heat, add the almond flour (250 g), eggs (100 g), erythritol (30 g), and starch-free baking powder (10 g), and mix into a dough.

Divide the dough into four parts. Spread each one into a 20 cm circle on parchment and bake at 200 °C for 10 minutes. Cool the layers and trim them with an 18 cm ring.

Whip the 35% cream (180 g), cream cheese (150 g), 30% sour cream (150 g), vanilla (1.5 g), and erythritol (20 g). Assemble the cake in the ring with cream between the layers.

Preparing the cream

Preparing the glaze

For the glaze, melt the 99% chocolate (35 g), sugar-free milk chocolate (45 g), 35% cream (25 g), and butter (15 g). Glaze the cake, coat the sides with cake crumbs, and chill for 24 hours.