Raspberry Mousse Cake

A raspberry mousse cake that is surrounded by a light ginger sponge cake.  A light yet filling dessert that is low carb and gluten free.

The ginger sponge for this raspberry mousse cake is very light yet firm enough to hold the raspberry mousse filling.  Initially I thought about a chocolate sponge since chocolate and raspberries fuse beautifully.  However, I wanted something a bit different and went for a ginger sponge as ginger and raspberry are a great combination that is never featured enough.

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You need to allow the raspberry mousse to set for a few hours so this raspberry mousse cake is best made first thing in the morning if you want to tuck into it later that day.  Allow at least 4 hours for it to set so it’s not a mess as you cut into a slice.

If you wanted a stronger ginger taste you could add some fresh grated ginger to the sponge.  I just used ground ginger spice as I wanted a warm hint of ginger.  Plus the Chief Taster would have not eaten as much as I could not have managed the whole cake, even over a few days.

You will need a spring-form cake tin to make this raspberry mouse cake recipe as sliding this out of another tin would be a bit messy and need a very steady pair of hands.   There’s always the moment when you release the spring clasp that you fear the cake collapsing.   So far, so good.  Now I’m thinking about other flavour for a mousse cake!

Raspberry Mousse Cake

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Course: Cake, Dessert

Servings: 8 Slices

Author: Angela Coleby

Ingredients

Sponge

• 1/3 cup coconut flour
• 6 eggs separated
• 1/2 cup erythritol or sugar substitute
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon ground ginger

Raspberry Mousse

• 3 eggs
• 1 cup cream heavy/whipping
• 340 g raspberries
• 1 pack gelatin
• 1/4 cup water
• 1/4 cup erythritol

Instructions

To make the cake:

• Preheat the oven to 180C/350F degrees.
  
• Grease and line two sponge tins (I used an 8 inch spring form tin twice)
  
• Whisk the egg whites until stiff peaks form.
  
• Beat the egg yolks with the erythritol.
  
• Add the vanilla extract, ginger baking powder and coconut flour. Whisk until combined.
  
• Gently fold in the egg whites.
  
• Pour into the cake tins and bake for 15 minutes until golden and firm.
  
• Set aside to cool.
  

To make the mousse

• Heat up the water, add the gelatin (or agar agar) and stir until combined.
  
• Blend the raspberries until smooth and add to the gelatin mixture.
  
• Beat the eggs with the erythritol. Add the raspberry mixture and stir well.
• Whip the cream into stiff peaks.
  
• Fold the cream into the raspberry mixture and stir well.
  

To assemble the cake

• Place one sponge in the bottom of the spring form cake tin.
  
• Pour the mousse on top and spread out evenly.
  
• Place the other sponge on top of the mousse gently.
  
• Put into the fridge for at least 4 hours, allowing the mousse to set.
  
• Remove the cake from the spring form tin.
  
• Slice, eat and enjoy!
  

Notes

Makes 8 Slices

Nutritional Info per slice – 175 Calories, 12g Fat, 9g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs

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