Low-Carb Black Forest Cake

Ingredients for 1 servings:

• 300 g sour cherries (jar)
• 4 m.-sized eggs
• 1 pinch of Stevia
• 1 bottle of vanilla flavor
• 122 g sweetener, erythritol or xylitol
• 2 tsp, leveled guar gum
• 1 pinch of salt
• 65 g almond flour
• 2 tbsp cocoa powder
• 2 tbsp sweetener, erythritol or xylitol
• 400 g cream
• 3 tbsp cherry brandy
• cocoa

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Drain the cherries and collect the cherry juice. When buying cherries, pay attention to the carb content; there is a “lighter” version with only 5 carbs per 100g. Set aside 8 good-looking cherries for decoration. Preheat the oven to 160°C (fan). Grease a 21cm springform pan and sprinkle with a little almond flour. Separate the eggs and whisk the egg yolks with the sweetener, stevia, and flavoring until frothy. Beat the egg whites until stiff peaks form. Stir 1 teaspoon of guar flour, salt, and almond flour into the egg yolk mixture. Fold in the egg whites. Finally, stir in the cocoa powder. Spread the batter into the cake pan and bake for about 30 minutes. Collect the cherry juice from the jar. Bring the cherries to a boil with 75ml of cherry juice and 2 tablespoons of sweetener. Combine 2 tablespoons of cherry juice with the second teaspoon of guar flour and stir this into the cherries. Bring the cherry mixture to a boil again. Allow the sponge cake and cherry mixture to cool. Then cut the sponge cake in half. Whip the cream until stiff. Place half of the cherries on the bottom of the sponge cake and cover with cream. Carefully place the second layer on top and soak it with kirsch. Distribute the remaining cherries on top and cover with cream again. Place the “lid” of the sponge cake on the cake and soak it with the remaining kirsch. Spread the cream all over the cake. Sift some cocoa powder over the cake if desired. Pipe 8 cream puffs onto the cake and place the 8 remaining cherries on top. Place the cake in the refrigerator.