Sponge Cake

• 6 eggs
• 1/2 cup mixed nut flour or 25 g parsley root flour + 1/5 cup coconut flour
• 1/2 tsp baking soda
• Pinch of salt

Mousse

• 7 oz fresh strawberries (approximately 1 cup)
• 1 tsp gelatin
• 1.5 cups heavy cream
• 8.8 oz mascarpone
• Vanilla powder
• 1 scoop KetoCitra®

Decoration

• 2/3 cup heavy cream
• 8 -12 strawberries

PREPARATION 

Step 1

Whip the egg whites with a pinch of salt until stiff peaks form. Whisk in the yolks one by one, continuously whisking. Carefully fold in the parsley flour without breaking up the structure of the whipped eggs as they serve as a raising agent. Bake in a 9 inch round cake form at 325 °F (convection setting) for about 20-25 minutes. Let cool and cut in half.

Step 2

For the mousse, put the gelatin into cold water for a few minutes, then discard the excess water, melt it on low heat and let it cool. Put 12 nice strawberries aside for the decoration and dice the rest.

Step 3

Whip the heavy cream with the KetoCitra, add the mascarpone, the vanilla, add the strawberries and whip it until creamy and homogenous. Mix in the gelatin.

Step 4

Place half of the sponge cake on the bottom of a cake ring and spoon in the mousse. Cover with the other half of the sponge cake and chill in the fridge for at least 2 hours.

Whip the cream, spread over the cake and decorate with the strawberries. Serve and enjoy!

TIP

Instead of the strawberries you can use other berries. Be aware though that strawberries have the lowest carb content and that raspberries are high in oxalate.