Fairy Tale Cake

Mix almond flour (200 g) with baking powder (5 g).

Whisk eggs (4 pcs) with erythritol (70 g) until stiff peaks form, avoiding water contamination.

Add melted butter (70 g) and gently mix.

Incorporate the previously mixed almond flour into the egg mixture.

Spread the batter on parchment paper and bake at 160 °C for 15–20 minutes.

Cool the sponge cake, level it with a knife, and divide it into 3 parts.

Dry the trimmings at 100 °C for 20 minutes and crumble them in a blender.

Assemble the cake using the cream recipe attached below. Make half of the cream with cocoa powder and half without. Use the cocoa cream for the top coating.

Sprinkle with crumbs and decorate.