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.
- 3 egg whites
- 1/4 cup agave syrup
- 1/2 tsp vanilla powder
- 1.3 cups of almond flour
- 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
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
- Preheat the oven to 150 ° C. Grease and “flour” a round spring tin, about 24 cm in diameter, with almond flour.
- Beat egg whites and agave until they become hard and glossy.
- Fold in almond flour, vanilla powder and mix gently.
- 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.
- Leave the cake base in the tin and allow it to cool completely.
- 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.
- Soak the gelatine sheets in cold water. Beat the egg white with half the amount of agave until hard and shiny.
- 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.
- 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.
- 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.
- 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.
- Pour the mousse into the tin over the cake base. Shake the tin slightly to make the mousse spread evenly.
- Allow it to set in the fridge (for about 5-6 hours or overnight).
- Soak the two gelatin sheets for 10 min in cold water.
- 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.
- 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.
- 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.
- 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.