Cream cake

Once you have eaten this delicious cream cake, you will never be able to live without it!

Dificulty: simple, Preparation time: 2 -3 hours

INGREDIENTS

• 4 eggs
• 1 tablepoon Erythrit-Stevia powder (you can add more to taste)
• 3 tablespoon cacao powder
• 7 g baking powder
• 65 g almond flour
• 5 sheets leaf gelatine
• 400 ml heavy whipping cream, cold
• 300 ml cream cheese
• 1/4 tablespoon vanille extract

INSTRUCTIONS

1. First lightly mix the 4 eggs with the Erythrit-Stevia powder with electric mixer on high speed.
   Then carefully add the cacao powder and the baking powder.
2. Finally, add the almond flour and mix well with the mixer.
3. Pour the into Baking Pan Square, extendable and seperable.
4. Bake for 15 minutes with 175 °C (350 °F).
5. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Divide it into two parts.
6. Soak the gelatine leaves in a bowl of cold water for 10 minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid.
7. For the cream filling, beat cream cheese in a medium bowl until smooth. Beat in vanille extract, erythrit-stevia powder until combined. In another bowl beat cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined.
8. Add the gelatine in a pan and stir until it has completely dissolved. Now add 1-3 tablespoons of the cream to the heated gelatine and mix it.
9. Add the gelatine-cream in the cream and whisk together until creamy and smooth.
10. Spread filling between 2 cake layers. Alternative you can also add fruits in the creme.
11. Chill 2 hours before serving.
12. Finish it and cut it into pieces. We divide it into eight pieces.