Fairy Tale Cake (advanced version)

Egg, Erythritol, Lupin flour, Allulose, Oat flour, Whey protein isolate, Coconut oil, Baking powder without starch, Citric acid, Cooking salt, Milk, Erythritol, Butter, Egg yolk, Water, Pectin, Tapioca starch, Cooking salt, Vanilla, Butter, Cocoa powder

Combine the dry ingredients: 5 min, Mix: 5 min, Whisk with a mixer: 10 min, Knead the dough: 10 min, Bake in the oven: 35 min, Let it stand: 40 min, Let it stand: 30 min, Chill in the refrigerator: 8 h, Mix: 5 min, Blend with a blender: 5 min, Let it stand: 10 min, Heat on the stove: 10 min, Mix: 5 min, To simmer: 10 min, Blend with a blender: 5 min, Chill in the refrigerator: 4 h, Heat on the stove: 5 min, Whisk with a mixer: 10 min, Cooking: 10 min, Whisk with a mixer: 5 min, Cooking: 5 min, Whisk with a mixer: 5 min, Cooking: 10 min, Chill in the refrigerator: 10 h

Preparation of Vanilla Biscuit

Mix lupin flour (16 g), oat flour (9 g), unflavored protein (7 g), and baking powder (1 g).

In a separate container, combine allulose (15 g), sweetener (20–25 g), citric acid (1 g), salt (1 g), and vanillin (optional).

Whip egg whites (120 g) to stiff peaks, gradually adding the sweet mixture.

Whip the yolk (80 g) until light and fluffy.

Add the yolk to the egg white mixture. Briefly whip to combine.

Pour in melted coconut oil (7 g). Gently fold with a spatula.

Gradually fold in the dry mixture. Mix until a uniform batter forms.

Pour the batter into a 15×20×6 cm pan or a round pan with a diameter of 16 cm.

Bake at 165–170 °C in top+bottom mode without convection for 30–35 minutes until a dark golden crust forms.

Immediately after baking, turn the pan upside down. Leave on a rack for 30–40 minutes.

Return the biscuit to its original position. Let it cool completely in the pan.

Remove the biscuit, tightly wrap it in film, and refrigerate for 6–8 hours.

Preparation of Pastry Cream Base

Mix sweetener (110 g), pectin NH (4 g), salt (0.5 g), and vanillin (0.5 g).

Add the dry mixture to milk 1–3.5% (220 g). Blend with an immersion blender until smooth.

Let the milk steep for 5–10 minutes.

Heat the mixture over medium heat until boiling, stirring constantly. Remove from heat.

Mix water (20 g) and tapioca starch (4 g). Add the starch mixture to the yolk (40 g). Mix well.

Gradually pour in the hot milk while stirring constantly.

Cook the mixture over low heat until slightly thickened.

Add butter 82% (60 g) and alcohol if using (10–20 g).

Blend the cream with an immersion blender until smooth.

Transfer the cream to a container. Refrigerate for at least 4 hours.

Before use, warm the cream to 20–22 °C.

Preparation of Buttercream

Whip butter 82% (200 g) until white and fluffy.

Continue whipping and add the pastry cream (~350 g) one tablespoon at a time.

Add each portion only after the previous one is fully incorporated.

Set aside 250 g of cream for the main filling.

Cake Assembly

Cut the biscuit into two layers.

Spread a thin layer of cream on the bottom layer and on the cut surface of the top layer, filling the pores.

Distribute the remaining cream on the bottom layer.

Cover with the second layer. Gently press to level the cake.

Chocolate Layer

Mix buttercream (200 g) and cocoa powder with 20–25% fat (10 g).

Whip with a mixer until a uniform chocolate color is achieved.

Spread 3/4 of the cream evenly on top of the cake or use a piping tip.

Distribute the remaining cream on the sides.

Decoration

Mix the remaining buttercream with food coloring to taste.

Whip until an even color is achieved.

Pipe the cream in patterns using a pastry tip.

Refrigerate the cake for at least 10 hours for soaking and full stabilization.

Store at +2…+6 °C for no more than 72 hours.