Sponge Cake

• 6 eggs
• 50 g mixed nut flour (see below for recipe) 
• Pinch of salt

Mousse

• 2 small espressos or 2.25 oz strong coffee
• 2 tsp gelatin
• 1 cup heavy cream
• 1 cup mascarpone
• 1 tsp vanilla
• 1/2 scoop KetoCitra®

Mixed Nut Flour 

• 20 g coconut flour
• 40 g shredded coconut
• 40 g pecans

Grind the coconut and the pecans in a food processor and mix with the coconut flour.

 

PREPARATION 

• Preheat oven to 325°F. 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 mixed nut flour being careful to not break 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 minutes. Let it cool and cut in half.

• For the mousse, sprinkle gelatin into 2 tablespoons of water. Let soak for 3 minutes then heat on low heat until completely dissolved. Let cool slightly.

• Prepare two small espressos or 2.25 oz strong coffee and let them cool.

• Whip the heavy cream with the KetoCitra®, add the mascarpone and the espresso and whip it until creamy and foamy. Mix in the gelatin.

• 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 before serving.

The result? A heavenly dessert that tantalizes your taste buds while keeping kidney health in mind. Each bite is a testament to the artistry of Nutritional Therapist Orsolya Szathmari, delivering a slice of pure bliss.

Savor the rich, creamy layers and the aromatic coffee notes. So, why wait? Prepare this masterpiece and savor a guilt-free indulgence. Enjoy!