Cranberry Mousse Cake with Almond Sponge
Cranberries provide fiber and polyphenols, while cream cheese adds protein. Coconut milk makes the mousse smooth, and the strained berry pulp deepens the flavor of the almond sponge and helps the layers set after chilling.
Blend the cranberries (200 g) with erythritol (66,7 g), transfer to a saucepan, and cook for 5 minutes. Add the coconut milk (200 g) and cook for 5 more minutes, then strain. Keep the pulp for the batter and cool the syrup for 30 minutes.
Mix the berry pulp, eggs (100 g), erythritol (33,3 g), salt (1 g), baking powder (5 g), 30% sour cream (300 g), and almond flour (200 g). Transfer to a pan and bake at 180°C for 30 minutes. Cool the sponge and cut it into two layers.
For the mousse, mix the berry syrup with cream cheese (390 g). Cover the gelatin (10 g) with cold water (50 g) and let it bloom for 5 minutes. Melt it without boiling, pour it into the berry-cheese mixture in a thin stream, and beat with a mixer.
Assemble in a ring: sponge, half the mousse, the second sponge, and the remaining mousse. Refrigerate for 8 hours.
(3)
- :
- :
- :
If you have any questions about the recipe "Cranberry Mousse Cake with Almond Sponge", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Promo codes for iHerb (9)
We recommend reading
All articles
