Mousse Cake with Raspberries & Blueberries (gluten-free, dairy-free & sugar-free)

Delicious mousse cake with raspberries and blueberries (gluten-free, dairy-free and sugar-free)

What a luxury! As someone who is sensitive to dairy and and grains and to still get to enjoy something like this is pure heaven. I made the cake for a birthday and the spontaneous comment from the birthday child (31-year) was: “I ​​think this was the best cake I’ve ever tasted!”. How about that!  Another comment said: “Its’ delicious, it tastes fresh and light but it’s still very satisfying”.

And I agree. I was really happy with the end result and I’ll definitely play around with some more different flavor combinations in the future. Using fresh berries blueberries, raspberries, black currants, etc.. it’s a perfect late-summer cake but it works just as well with frozen defrosted berries.

The cake should be made a day in advance.

Delicious mousse cake with raspberries and blueberries (gluten-free, dairy-free and sugar-free)

Cake base

  • 3 egg whites
  • 1/4 cup agave syrup
  • 1/2 tsp vanilla powder
  • 1.3 cups of almond flour

Mousse

  • Aprox. 2 cups(+) berries (I used blueberries)
  • 1/2 lemon or 1 whole lime (using both zest and juice)
  • 1/3 cup agave or honey (I used half and half)
  • 6 sheets of gelatine
  • 2 egg whites
  • 1 cup of coconut cream

Topping “berry-mirror”

It is optional to make a glossy topping with gelatin to cover the surface of the cake. If you use fresh berries, you can simply spread them over the surface top and/or pipe with a bit of whipped coconut cream.

  • about 1 cup or more of berries (I used raspberries and some blueberries for decoration)
  • 3 tablespoons agave or honey
  • 2 sheets of gelatine

Delicious mousse cake with raspberries and blueberries (gluten-free, dairy-free and sugar-free)

Preparation

Base:

  1. Preheat the oven to 150 ° C. Grease and “flour” a round spring tin, about 24 cm in diameter, with almond flour.
  2. Beat egg whites and agave until they become hard and glossy.
  3. Fold in almond flour, vanilla powder and mix gently.
  4. Spread the batter evenly over the bottom of the tin. Bake in the lower part of the oven for about 25-30 minutes till its dry and golden.
  5. Leave the cake base in the tin and allow it to cool completely.

Mousse:

  1. Mash the berries and if you prefer, you can choose to pass them through a sieve. to get rid of seeds and peels. I chose not to, you get the pieces and kernels left in the cake and I don’t mind when it comes to raspberries and blueberries.
  2. Soak the gelatine sheets in cold water. Beat the egg white with half the amount of agave until hard and shiny.
  3. Separate the coconut water (the clear liquid in the coconut-milk or coconut cream). It works best if it has been refrigerated before. Whip the coconut cream separately.
  4.  Blend together: lemon zest or lime zest, lemon or lime juice and the remaining amount of agave or honey with the puréed berries.  Gently fold in the egg whites.
  5. Remove the gelatine leaves from the water and melt them over low heat in a small saucepan with a few tablespoons of water. Mix the gelatin with a little bit of berry mix and then pour that slowly while stirring back into the mix. Stir constantly.  Fold in the coconut cream gently.
  6. Loosen the sides of the spring tin with the cake base and wash and dry it off before putting it back with the cake base.
  7. Pour the mousse into the tin over the cake base. Shake the tin slightly to make the mousse spread evenly.
  8. Allow it to set in the fridge  (for about 5-6 hours or overnight).

Topping:

  1. Soak the two gelatin sheets for 10 min in cold water.
  2. Mash raspberries or blueberries (save some for decoration). Again, if you wish you can strain the puree through a sieve make it nice and smooth.
  3. Melt the gelatin over low heat in a small saucepan with a few tablespoons of water. Mix in 1/3  of the berry puree into the gelatin-pan and then pour it back into the puree a little at a time while stirring constantly.
  4. Sprinkle the remaining fresh berries over the surface of the cake. Pour the puree mix over the top so that it is distributed evenly over the surface.
  5. Refrigerate for about an hour.

Serving: Cut along the sides of the spring tin with a soft thin, hot knife and gently lift it off.

Delicious mousse cake with raspberries and blueberries (gluten-free, dairy-free and sugar-free)

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