Ingredients
Scale
- 1 cup raspberries
- 1 cup pistachios, shelled
- 1 cup almond flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin
- 1/2 cup heavy cream
- 1/2 cup berry glaze
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, sugar, and baking powder.
- Add the softened butter and eggs, and mix until smooth.
- Pour the batter into a cake pan and bake for 25-30 minutes.
- Let the cake cool completely.
- For the mousse, blend raspberries and pistachios until smooth.
- Heat gelatin with a few tablespoons of water and mix into the raspberry mixture.
- Whip the heavy cream until soft peaks form and fold into the raspberry mixture.
- Spread the mousse over the cooled cake and chill for at least an hour.
- Top with berry glaze before serving.
Notes
- For a richer flavor, toast the pistachios before using.
- Make sure the cake is completely cooled before applying the mousse.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg