These mini raspberry mousse cakes are really fresh and light, making a great ending to a nice long meal. The mousse is made from scratch from raspberry juice folded into a light cream mixed with fluffy egg whites to make it really light and airy. The base of the cake is made gluten free and low-carb, and the lemon flavor really compliments the raspberry mousse perfectly.
Mini Raspberry Mousse Cakes with Lemon Sponge
Lemon cake base:
5 organic eggs
0,4 cup (1 dl) almond flour
0,4 cup (1 dl) coconut flour
1 teaspoon husk fiber
3 tablespoons tagatose*
2 teaspoons baking powder
50 g melted butter or canola oil
1 organic lemon, zest and juice
- Combine all the ingredients. Preheat the oven to 340 °F (170° C). Transfer the batter to a cake tin of approximately 10×10 inches (25×25 cm) and spread it out to an even layer. Bake for 15 minutes, and let the cake cool on a wire rack. Use a small cake ring to cut the cake base portion sizes, I used 3,14 inch (8cm) rings
- Prepare the cake rings with cellophane; simply line the rings with strips of cellophane and secure it with a piece of tape, making a cellophane cylinder inside the cake ring. This makes it really easy to remove the cake ring from the cake later, leaving the cake beautiful.
- Place the portion sized lemon cake base into the cellophane rings and set aside for later.
1,1 pound (500 g) frozen organic raspberries
3 tablespoons tagatose
2 egg whites, organic
3,5 oz. (100 g) crème fraîche
1,25 cup (3dl) heavy cream
6 sheets of gelatin
- Put the raspberries in a fine masked sieve over a bowl and let them thaw. Stir with a spoon until all the juice is in the bowl, and only the seeds are left in the sieve.
- Stir in the tagatose in the raspberry juice until it dissolves. Set aside 2-3 tablespoons for later.
- In a small bowl, soak the gelatin sheets in water and let stand until softened, about 5 minutes.
- Warm up 1/3 of the raspberry juice in a small pot. Just before it boils remove from heat and stir in the gelatin (without water). Let the gelatin mixture cool a bit, then stir in the rest of the juice.
- Whisk the egg whites, crème fraîche and heavy cream fluffy in separate bowls. Fold the raspberry juice in the crème fraîche, then raspberry and crème fraîche into the whipped cream, and finally fold this in to the fluffy egg whites. Taste the mousse and add more sweetener (tagatesse) to taste.
- Transfer the raspberry mousse to a piping bag and divide the mousse equally between the prepared cake rings on top of the lemon base.
- Leave the cakes in the fridge for approximately four hours. Remove the ring and cellophane and decorate with a few raspberries, lemon balm and a drizzle of the raspberry sauce.
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