Low Carb Raspberry Mousse Cake

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

This Raspberry Mousse Cake (also known as Charlotte Cake) is not only beautiful to look at but it’s also very very delicious. If you have friends who are skeptical of low carb/sugar free desserts this one WILL win them over. This would be the perfect Mother’s Day dessert and it’s so simple to make.
You will need to make the Butterfly Wings Cake (Trim Healthy Mama Cookbook pg 301) in a 9 inch springform pan lined with parchment paper. Unfortunately, I cannot share the recipe due to copyright laws.

Bake for 25 minutes or until the cake is golden.

Remove from oven and flip the pan over to cool. Flipping it over helps the cake not to collapse (at least, it helped mine not to).

Ingredients for the Raspberry Mousse

12 oz bag of frozen raspberries
6 TBSP of pyure
Juice of 2 lemons
4 tsp of gelatin
3 cups of cold heavy cream
1 cup of fresh raspberries

Instructions

1. In a medium saucepan cook the frozen raspberries and 3 tbsp of pyure until it reaches jam consistency.

2. Using a fine sieve and the back of a large spoon press on the jam to extract as much raspberry juice as possible. This part takes a little time. When done you should only be left with seeds.

3. Into the raspberry syrup stir in the juice of two lemons and 4 tsp of gelatin. Pour the syrup back into the saucepan and place over medium heat to dissolve the gelatin. Whisk until gelatin is dissolved. Remove from heat and cool to room temperature. This is also the time to adjust sweetness if it’s not sweet enough for you.

4. In a kitchenaid mixer whip 3 cups of heavy cream and 3 Tbsp of pyure until stiff peaks form.

5. Reserve 6 tbsp of the raspberry syrup.

6. Reserve 1 1/2 cups of the whipped cream.

7. Add the cooled raspberry syrup to the whipped cream and gently mix. Set a side.

*make sure the syrup is completely cooled otherwise it will melt your cream

*mix very gently so not to turn the the whipped cream too liquidy

Assembly

1. Run a knife around the edge of the pan to loosen the cake.

2. With a long serrated knife slice the cake horizontally. Also, cut the top off if it baked uneven.

3. Cover the springform pan (on the inside) with plastic wrap.

4. Take the bottom layer of the cake and place back into the pan.

5. Spread 3 tbsp of the reserved syrup over the cake.

6. Spread half of the raspberry mousse over the cake.

7. Repeat with the second layer. Try to make the top as even as possible.

8. Pipe/spread the reserved whipped cream over the mousse and top with fresh raspberries.

9. Refrigerate 3-4 hours or overnight.

10. To serve, carefully remove the spring-form walls and plastic wrap. Using a large spatula it should easily slide onto a cake stand or a large plate.
Enjoy!!!