Almond cake with raspberry cream (sugar-free)

Almond cake with raspberry cream (no sugar) - A refined delicacy

This sugar-free almond and raspberry cream cake recipe is perfect for those who want to enjoy a delicious yet healthy dessert. The soft pastry, combined with the fine raspberry cream and bittersweet chocolate, offers a perfect culinary experience. Over the ages, almond cakes have been appreciated for their moist texture and rich taste, and raspberries, with their vibrant flavor, perfectly complement this dessert. Let's get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes (plus 2 hours in the freezer)
Number of servings: 12

Ingredients

For the crust:
- 3 very large egg whites (about 137g)
- 120g natural sweetener (Green Sugar or other favorite sweetener)
- 95g almond flour
- 5g orange powder (about 2 teaspoons)
- 10g wheat flour
- 10g cornstarch
- Pinch of salt

For the raspberry curd
- 400g raspberries (fresh or thawed)
- 3 very large egg yolks
- 20g natural sweetener (Green Sugar)
- 4g gelatin granules
- 15ml cold water

For the raspberry cream
- 100g raspberry curd (from the recipe above)
- 200g unsweetened liquid cream (30% fat)
- 1 teaspoon natural sweetener (Green Sugar)
- 3g gelatin granules
- 10ml water

For decoration:
- Crumbled crumble
- 50g bittersweet chocolate (no sugar)

Instructions

1. Preparing the pastry

1. Preheat the oven to 170 degrees Celsius. Make sure you have all ingredients at room temperature for best results.
2. Beat the egg whites with a pinch of salt using an electric mixer. Mix until stiff, then gradually add the sweetener, continuing to mix until the foam is stiff and glossy.
3. Mix in the dry ingredients: Add the almond flour, wheat flour mixed with the starch and orange powder. Use a spatula to mix gently, using fine, up and down strokes, so as not to lose the air in the egg whites.
4. Pour the mixture into a rectangular baking dish (32 x 22 cm) lined with baking paper. Level the surface and place in the oven.
5. Bake for 30 minutes or until it passes the toothpick test (the toothpick should come out clean). After baking, let the pastry cool completely in the pan.
6. Remove the top from the tray with the baking paper and cut out a square (20x20 cm), keeping the baking paper. Use the remaining portion for decoration.

2. Making raspberry curd

1. Prepare the curd when assembling the cake. Pass the thawed raspberries through a blender, then pass the puree through a sieve to separate the seeds, resulting in about 300g of puree.
2. In a bowl, whisk the egg yolks with the sweetener until pale in color. Stir in the raspberry sauce and place the pan over a bain-marie.
3. Stir constantly until the mixture thickens. Once you have the desired consistency, remove the saucepan from the heat and set aside 100g raspberry curd for the raspberry cream.
4. Hydrate the gelatine in cold water for 10 minutes. Add the gelatine to the remaining raspberry curd (which should be warm). If it has cooled, dissolve the gelatine over bain-marie before incorporating.

3. Making the raspberry cream

1. Hydrate the gelatine in cold water for 10 minutes, then dissolve it in a bain-marie.
2. Blend the cold liquid cream with the sweetener until aerated. Add the raspberry curd (100g) and dissolved gelatine, stirring gently to incorporate the ingredients.

4. Assemble the cake

1. Place the pastry (with baking paper) in a square tray (20x20cm). Pour the raspberry curd on top and place the tray in the freezer for 20 minutes.
2. Once set, pour 70% of the raspberry cream on top. Spoon the rest of the cream into a star pos and drizzle over the top. Put the cake in the freezer for a couple of hours, ideally overnight.

5. Decorating and serving

1. Take the cake out of the freezer, remove the baking paper and let it sit for 5 minutes at room temperature.
2. Cut the cake with a hot-bladed knife (you are advised to keep the knife in hot water and wipe it dry between cuts).
3. Decorate with the chocolate rectangles, crumbled frozen raspberries and topping crumbs.

Helpful hints

- Choice of raspberries: If using frozen raspberries, make sure they're of good quality, and if you opt for fresh raspberries, choose ripe, flavored fruit for a rich taste.
- Sweetener: You can experiment with different types of natural sweeteners. Make sure you stick to the proportions to get a balanced dessert.
- Chocolate: You can use unsweetened dark chocolate for a healthier option. This will add a nice flavor contrast.

Nutritional benefits

This almond and raspberry cream cake is a great choice for those who want a sugar-free but nutrient-packed dessert. Almonds are rich in healthy fats, fiber and vitamin E, while raspberries provide antioxidants and essential vitamins.

Frequently asked questions

- Can I use other fruits instead of raspberries? Yes, you can experiment with other berries such as blackberries or blueberries.
- Can I refrigerate the cake? The cake can be kept in the refrigerator, but to maintain the texture, it is recommended to eat it within a few days.
- How can I modify the recipe to make it vegan? Replace the eggs with a vegan egg substitute (e.g. 1 tablespoon ground flaxseed with 3 tablespoons of water for each yolk).

I hope this recipe for almond cake with raspberry cream will inspire you to cook and enjoy an exquisite, healthy and delicious dessert! Enjoy!

 Ingredients: Base: 3 egg whites from very large eggs (137g) 120g natural sweetener (Green Sugar) 95g almond flour 5g orange powder (2 tsp) 10g wheat flour 10g cornstarch. Raspberry Curd: 400g raspberries 3 egg yolks from very large eggs 20g natural sweetener (Green Sugar) 4g gelatin granules 15ml cold water. Raspberry Cream: 100g raspberry curd 200g unsweetened liquid cream (30% fat, Pilos) 1 tsp natural sweetener (Green Sugar) 3g gelatin granules (Dr. Oetker) 10ml water. Decoration: crumbled base 50g dark chocolate.