Sugar Free Strawberry Mousse Cake

Sugar free strawberry mousse cake

Sugar free strawberry mousse with enhanced flavour achieved with tiny, barely noticeable lemon jelly crystals over a dense and crumbly but not dry, almond and cocoa base.

You can substitute butter in the base but use minimum 30% fat cream in the mousse, I would not try making a light version of this cake. To lower the amount of carbs use only almond flour.

Sugar Free Strawberry Mousse Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Creamy sugar free strawberry mousse cake with tiny lemon jelly crystals over almond & cocoa base.
Servings Prep Time
8people 20minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
8people 20minutes
Cook Time Passive Time
15minutes 8hours
Sugar Free Strawberry Mousse Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Creamy sugar free strawberry mousse cake with tiny lemon jelly crystals over almond & cocoa base.
Servings Prep Time
8people 20minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
8people 20minutes
Cook Time Passive Time
15minutes 8hours
Ingredients
  • Almond & Cocoa Base
  • 2 eggs
  • 70 grams plain flour
  • 100 grams almond flour
  • 20 grams cocoa powder unsweetened
  • 1/2 teaspoon baking powder
  • 30 grams unsalted butter melted
  • Strawberry Mousse & Lemon Jelly Crystals
  • 200 grams fresh strawberries pureed
  • 500 mililiters cream
  • 36 grams strawberry flavoured pudding mix without added sugar
  • 5 grams pure gelatin powder
  • 20 mililiters lemon juice
  • Topping
  • 400 grams fresh strawberries
Servings: people
Units:
Instructions
Cake base
  1. Preheat oven to 200°C and lightly crease a cake pan.
  2. Whisk eggs for few minutes, until pale.
  3. In a separate bowl mix dry ingredients then add to the eggs and continue beating.
  4. Finally add melted butter, mix until incorporated and pour into cake pan and spread by using a spatula.
  5. Bake in preheated oven for 15 minutes and leave to cool down.
Lemon jelly crystals and strawberry mousse
  1. Sprinkle the gelatine powder over lemon juice and set aside.
  2. Puree strawberries in blender or food processor.
  3. In a mixing bowl whip cream and pudding mix, then combine with pureed strawberries.
  4. Cut the lemon jelly into tiny sprinkles and incorporate in the mousse, then pour or pipe over the cooled base.
  5. Refrigerate for around 8 hours and top with fresh strawberries before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *

*