Triple-Layer Raspberry Mini Cakes
The almond base adds vitamin E and satiating fats, while cream cheese makes the middle layer dense and creamy. Raspberries bring fiber, tartness, and bright berry flavor with a moderate carbohydrate load.
Soak gelatin (5 g) in water (30 g) for 10 minutes. Add almond flour (100 g) to a dry skillet and toast it for about 5 minutes, stirring constantly, until lightly cream-colored.
Remove the skillet from the heat, add butter (45 g) and erythritol (50 g): 20 g will go into the base, 15 g into the cheese layer, and 15 g into the raspberry layer. Mix the base with the first portion of erythritol into moist crumbs and press it evenly into molds.
Mix cream cheese (170 g) with water (130 g): use 30 g water for the cheese layer and keep 70 g for the raspberries. Warm the cheese mixture gently with 15 g erythritol until soft, and stir in about 2 g of the swollen gelatin until dissolved. Spoon the cheese layer over the base.
Combine raspberries (100 g), the remaining water, and the remaining erythritol, bring to a boil, and simmer for 5 minutes. Remove from the heat, stir in the remaining swollen gelatin, and pour the berry layer over the cheese layer.
Refrigerate the mini cakes for 4 hours, until the layers are fully set. Store the finished dessert in the refrigerator.
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