INGREDIENTS (for a 20 cm springform pan):

60 g butter at room temperature
60 g ground almonds (or hazelnuts)
50 g almond flour, defatted
25 g erythritol gold (or other sweetener of your choice)
1 small pinch of salt
1 bag of jelly of your choice (here woodruff)
200 ml water
300 g cream cheese, double cream
75 g xylitol (or other sweetener of your choice)
1 tbsp lemon juice
1 cup of cream

PREPARATION:

Mix the butter, almonds, almond flour, sweetener and salt. Put 1-2 tablespoons to one side and press the rest into the springform pan as the base.
Put the jelly in a pan with just 200 ml of water and heat while stirring until the powder has dissolved. Caution: Do not boil. Remove from the heat and allow to cool slightly. Mix the cream cheese with xylitol and lemon juice. Whip the cream until stiff. Slowly stir the lukewarm jelly into the cream cheese mixture and fold in the cream loosely. Pour the liquid mixture onto the base and chill for at least 2-3 hours or overnight. Crumble the remaining dough and sprinkle it over the cake.