Keto souffle cake (Three milk)

This is a keto version of a biscuit soaked in sweet creamy sauce and topped with whipped cream. The keto cake takes less time to make than the original recipe.
To get an airy, light biscuit, you will need tartar, and to improve the structure of the sweet creamy sauce, you will need xanthan gum. When baking a Three Milk cake, it is better to give preference to these particular additives, but if it is not possible to use these components, you can replace them.

Ingredients

• Base for the cake
• 3 pcs. chicken eggs
• 100 gr almond flour
• 1 table. spoon. coconut flour
• 2 table. spoon. fat cream 30%
• ½ table. spoon. tartar for baking
• 100 g erythritol powder
• 12 table. spoon. unsalted butter for greasing the mold
• Sweet sauce
• 120 ml cream 30%
• 120 ml unsweetened almond milk
• 22.50 table. spoon. erythritol powder
• 1 table. spoon. vanilla extract
• 1 pinch salt
• ¼ tea. spoon. xanthan gum
• Butter cream
• 120 ml heavy whipping cream 30%
• 1 tea spoon. cream cheese at room temperature
• 2 tea spoon. erythritol powder
• For filing
• 1 tea spoon. ground cinnamon without sugar

Directions

1. In a bowl, combine all the cake ingredients until smooth.
2. To cook in the oven: preheat the oven to 180 C, grease a glass baking dish about 16 cm x 21 cm with butter. Place the adze in the mold, flatten the top to get an even layer. Bake the base for 20-30 minutes, until the center of the pie is dry. You can check the readiness with a wooden skewer: if the dough does not stick, the cake is ready.
3. For microwave cooking: Grease a microwave oven dish at least 6.5 cm deep with butter. Place the adze in the mold, flatten the top to create an even layer. Microwave the cake base for 3.5 minutes at 600 watts. Cooking times will vary depending on the power of the microwave. Remove the base from the microwave. The cake should be cooked in the center. Return to the microwave for an additional 20 seconds if necessary. Continue this process until the center of the cake is dry.
4. Let the base cool at room temperature without removing it from the mold.
5. While the cake base is cooling, mix the sauce ingredients together until the erythritol is dissolved.
6. Once the substrate has cooled to room temperature, use a fork to make even punctures on the surface. This is necessary for the sauce to be absorbed into the crust. Pour the sauce over the entire surface of the cake. Refrigerate for at least two hours, or overnight, to soak in the sauce.
7. Combine the cream ingredients and beat with an electric mixer until crisp peaks. Do not beat the mixture for longer than necessary, otherwise the cream will turn into butter.
8. Cover the cake with buttercream. Sprinkle with ground cinnamon before serving.