Sugar-free Birthday Cake (Blueberry & Lime)

Method

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1. Take the eggs out of the fridge, separate whites and yolks and bring to room temperature. Heat the oven to 150°C. Warm the cocoa butter in the microwave for 20–30 seconds.
2. Beat the yolks with ¼ cup erythritol and the vanilla until pale and fluffy. Set aside.
3. Whisk the whites, then fold in the lime juice. Set aside.
4. Combine the wheat and almond flour with the baking powder.
5. In one bowl, mix the yolks, the flour mixture and ⅓ of the whites. Mix quickly and briskly into a batter.
6. Fold in the remaining whites and mix quickly. Divide between prepared tins (greased or lined with baking paper).
7. Bake at 190°C for 15–20 minutes until golden brown, without opening the door.
8. While the sponges bake, make the cream: mix 500 g cream cheese with ¼ cup erythritol, a drop of vanilla, lime juice, lemon zest and cocoa butter. Chill.
9. Cool the sponges. Spread cream on each layer, then over the whole cake. Stir blueberry powder into part of the cream for colour graduations. Decorate with flaked almonds and blueberries.

Nutrition