Snow Mousse Cake with Raspberry, Sour Cherry, and Coconut
Coconut milk, eggs, and gelatin make this cake more filling and protein-rich than many ordinary mousse desserts, while raspberry and sour cherry add bright flavor and a portion of polyphenols. Inulin and coconut help create a softer, fuller texture without standard sugar and cream. It works best as a small-portion dessert in a more flexible keto approach because the recipe still includes berries, rice flour, and isomalt in the glaze.
Preparing the coconut sponge
Preheat the oven to 160°C and prepare a 16 cm ring with a tight base. Melt coconut oil (7 g), let it cool slightly, and mix it with egg yolk (20 g). In a separate bowl combine almond flour (20 g), rice flour (15 g), coconut flakes (12 g), and rebaudioside M (2 g).
Whip pasteurized egg white (60 g) with erythritol (18 g) to firm peaks. Gently fold in the yolk-oil mixture and then the dry ingredients. Transfer the batter to the ring and bake for about 20-22 minutes until the sponge is dry on top and springy in the center. Cool it completely.
Preparing the raspberry mousse
For the mousse combine raspberry puree (165 g) with egg yolk (16 g) and cook over medium heat, stirring continuously, until the mixture thickens slightly and almost reaches a boil. Bloom gelatin (3 g) in water (30 g), then dissolve it and add it to the hot raspberry base together with coconut oil (8 g), lemon juice (5 g), and rebaudioside M (3 g). Blend until smooth and cool to room temperature.
Whip pasteurized egg white (30 g) with erythritol (17 g) until thick and airy. Fold the whipped white gently into the cooled raspberry base, spread the mousse over the cooled sponge, and chill for 1-2 hours until the layer is stable.
Preparing the sour cherry compote
Combine sour cherry (170 g) with water (30 g) and erythritol (14 g). Mix pectin NH (5 g) with part of the erythritol if you want a more even distribution. Heat the cherries, add the pectin in a thin stream while stirring, bring to a boil, and cook for 1-2 minutes until the compote thickens noticeably.
Cool the compote until just warm, then spread it carefully over the set raspberry mousse. Chill again for another 60-90 minutes so the layer firms up.
Preparing the coconut mousse
Prepare an 18 cm ring. Warm unsweetened coconut milk (300 g) to room temperature. Bloom gelatin (6 g) in water (30 g), dissolve it, and mix it into the coconut milk together with rebaudioside M (5 g).
Whip pasteurized egg white (65 g) with inulin (22 g) to firm peaks. Fold the whipped white gently into the coconut base. Remove the sponge-raspberry-cherry insert from its ring, place it sponge-side down in the center of the larger ring, and fill the sides and top with the coconut mousse. Freeze for at least 10-12 hours so the cake becomes fully stable for glazing.
Preparing the glaze and finishing
For the glaze combine water (155 g), erythritol (70 g), isomalt (37 g), inulin (7 g), and pectin NH (7 g). Heat the water, add the dry mixture, whisk well, bring it to a boil, and cook for 3-5 minutes until the glaze is smooth and glossy. Cool it to room temperature and then chill it well so it becomes more stable but can still be reheated to a workable consistency.
Remove the frozen cake from the ring, level the sides if needed, and return it to the freezer for another 40-60 minutes. Before glazing, warm the glaze to about 30°C. Place the cake on a stand over a tray and spread the glaze quickly from the center outward with a spatula. Coat the sides with coconut flakes (20 g) right away, then transfer the cake to the refrigerator for 4-6 hours so it can thaw gently.
Store the cake in the refrigerator for up to 72 hours. For a neat glaze, the cake must be deeply frozen and the glaze should be fluid but not hot. Because of the berries, rice flour, and isomalt, this dessert is better treated as an occasional small-portion keto dessert rather than a strict everyday recipe.
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