Cranberry Mousse Cake with Almond Sponge

Cream cheese, 30% sour cream, Cranberries, Unsweetened coconut milk, Almond flour, Egg, Erythritol, Water, Gelatin, Starch-free baking powder, Table salt

Blend with a blender: 5 min. Heat on the stove: 5 min. Cool down: 30 min. Bake in the oven: 30 min. Cool down: 10 min. Slice: 3 min. Let it stand: 5 min. Blend with a blender: 5 min. Cool down: 5 min. Chill in the refrigerator: 8 h. Mix: 5 min. Whisk with a mixer: 5 min. Cooking: 5 min. To boil: 5 min.

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.