Almond cake with strawberry cream
Eggs and cream cheese add protein, while butter and cream keep the almond sponge tender and satisfying. Strawberries bring fresh berry acidity, and sugar-free white chocolate helps the filling set so the cake holds its layers and slices neatly after an overnight chill.
Preheat the oven to 200 °C. Beat eggs (150 g) with erythritol (10 g) until pale and fluffy. Melt butter (35 g), add it and 10% cream (50 g) to the eggs, and mix gently.
Combine almond flour (80 g), cocoa powder (15 g), and starch-free baking powder (5 g). Add the dry mixture to the liquid ingredients and mix into a batter. Pour it into a 15 cm pan and bake for 25 minutes. Cool the sponge completely.
For the cream, melt sugar-free white chocolate (100 g). Beat butter (200 g) with the chocolate, cream cheese (200 g), vanilla (1 g), and the remaining erythritol (15 g) until smooth. Transfer the cream to a piping bag and dice strawberries (200 g).
Cut the sponge into two layers. Pipe some cream over the first layer, add the strawberries, cover them with more cream, and top with the second layer. Decorate with the remaining cream and strawberries. Refrigerate overnight.
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