Ingredients
6 pcs egg yolks
6 pcs egg whites
⅓ cup sugar substitute of your choice, preferably erythritol
1 cup almond flour
4 tbsp olive oil
4 tbsp heavy cream
1 tsp distilled white vinegar
1 tsp vanilla extract
½ tsp salt
½ tsp baking powder
2 tbsp powdered sugar, for the whole cake, optional
Preparation
Preheat your oven to 300 degrees F. Grease a springform cake tin with cooking spray.
In a small bowl, sift your flour, salt, and baking powder together. You may need a spatula to pass it through the sieve. Set aside.
In a large bowl, add egg yolks and beat until pale, roughly 5 to 7 minutes.
Add oil, cream, and vanilla. Whisk until incorporated but do not beat to avoid cream from splitting. Set aside.
In another large mixing bowl with a mixer attachment, combine egg whites and vinegar. Whisk until stiff peaks, roughly 8 to 10 minutes.
Gradually add your sugar substitute while whisking.
Fold your egg whites into the egg yolk mixture until evenly incorporated.
Lastly, fold your flour mixture into your wet mixture until evenly incorporated.
Pour the cake batter into your lined cake tin. Lightly tap to remove any excess air bubbles.
Bake for roughly 45 minutes or until a cake tester comes out clean.
Remove from the oven and place onto cooling racks to cool down completely while still in the cake tin.
Remove the springform lid once cooled down. Garnish if preferred. Portion accordingly and serve.
