Blueberry Mousse Cake with Almond Sponge
Blueberries provide fiber and a vivid berry flavor, while cream cheese and cream add protein, fats, and an airy texture. Gelatin stabilizes the compote and mousse, so the layers hold their shape. After an overnight chill the cake slices cleanly and stays tender.
Beat eggs (200 g) with erythritol (33,3 g), add olive oil (50 g), butter (180 g), almond flour (220 g), and starch-free baking powder (10 g). Bake at 180°C for about 40 minutes and cool.
Heat blueberries (300 g) with water (50 g) for 3 minutes, drain, blend, and add gelatin (10 g) soaked in water (30 g) for 10 minutes.
Whip 35% cream (300 g), cream cheese (150 g), and erythritol (33,3 g). Soak gelatin (20 g) in water (100 g) for 10 minutes, dissolve without boiling, and mix into the mousse.
Slice the sponge into three layers, assemble with compote and mousse, and refrigerate for 8 hours.
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