Raspberry Mousse Cake

Course: Cake, Dessert
Servings: 8 Slices
Author: Angela Coleby
Print Recipe

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