No Bake 3-Layer Mousse Cake with Blueberry, Strawberry and Vanilla

This cake is an absolute gem. Don’t be intimidated by its look, it is easy to make and it would be a show piece on your table. It has airy and light texture and very refreshing since served chilled. Note: just make it a day before the occasion so it could be chilled overnight in a fridge.

This triple layer keto mousse cake consists of 3 layers: blueberry, vanilla and strawberry. The gluten-free crust is made of coconut flour, almond flour and hemp seeds.

This is a no-bake cake, except the crust. The toppings only require you to chill them in the fridge to set.

For the Crust

    1/2 cup coconut flour
    1/2 cup almond flour
    1/2 cup hemp seeds
    5 tbsp butter full-fat
    1 egg
    1/2 tsp Truvia or sweetener of your choice, optional

For The Blueberry Layer

    1 cup Blueberry Puree
    8 oz cream cheese
    2 cup heavy cream
    1 envelope Gelatin Knox gelatin
    1/2 tsp Truvia or sweetener of your choice, optional

For The Vanila Layer

    1.5 cup heavy cream
    1 tsp vanilla extract
    1 envelope Gelatin Knox gelatin
    1/2 tsp Truvia or sweetener of your choice, optional

For The Strawberry Jello Layer

    1/2 cup Strawberry Puree
    1.5 cup water
    1 envelope Gelatin Knox gelatin
    1/2 tsp Truvia or sweetener of your choice, optional


Making Crust:

    Preheat oven to 350 F.
    Mix all dry ingredients in a bowl. Melt butter and add to dry ingredients. Add an egg. Mix well. You should get a crumbs-like mixture.
    Take a cake form (spring form is preferred; it is easier to remove it once your cake is done). Press down crust mixture to the bottom and make a side border.
    Put in a preheated 350 F oven for 10 – 15 min or until you see the border starts getting a nice brown golden colour. Time in the oven also depends on the thickness of your crust. Once it is done, let it stand and cool completely.

Blueberry Layer:

    Puree blueberry. Whip 2 cups of heavy cream, don’t make it very firm, it should have some volume but still be runny. Add softened cream cheese to whipped cream, don’t over beat it, we are not making butter. Add blueberry puree (you can run it through a sieve to remove seeds and extra pulp, but it is optional). Mix well.
    Prepare gelatin by mixing 1 envelope of Knox Unflavored Gelatin will gel 2 cups of hot water in a bowl. Stir constantly until the gelatin is fully dissolved. If using different brands, follow the instruction on the package.
    Pour the blueberry mixture into the gelatin and mix well. Your final mixture should be a bit runny, not stiff picks of whipped cream. Pour mixture over the crust (make sure cake form and curst is completely cool). Put it in a fridge for a few hours to firm up.

Vanilla Layer:

    Whip heavy cream with vanilla and sweetener of your choice. Mixture should be a bit runny, not firm. Prepare gelatin as the above step. Mix the gelatin mixture with vanilla mixture then pour on top of the blueberry layer. Send it for a few hours to the fridge to firm up.
    Note: before adding every next layer make sure bottom layer is fully hardened to hold the next layer. You don’t want them to be mixed. Be patient and you will be rewarded with a nice cake.

Strawberry Jello Layer:

    Pure Strawberries, add boiled cooled water, mix well (adjust amount of water to make sure it would fully cover your cake) Run it through the sieve to remove pulp and seeds. Add prepared gelatin (as instructed in the above step). Mix well. Pour on top of vanilla layer.
    Send the cake to the fridge to chill. After 6-8 hours, the cake is ready to be served. Enjoy with your tea/coffee.

Recipe Notes:

This cake can be cut into 16 pieces. Make sure you keep it in the fridge.

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