Raspberry Cream Cake
A light version of a raspberry cheesecake based on vanilla pudding
Ingredients
Base
- 1 1/2 cup Stevia or Monkfruit powdered sweetener
- 2 1/2 cup Almond flour
- 1/2 cup Coconut Oil
- 1 cup Raspberries or Blueberries
- 8 eggs at room temperature
- 1 1/2 tsps Vanilla extract
- 2 tsps Cinnamon (optional)
- 1/2 tsp salt
- 8 ounces Cream Cheese
- 2 tsps Baking Powder
Topping
- Dr. Oetker sugar free vanilla pudding
- Dr. Oetker glaze
Instructions
In a medium sized bowl mix together cream cheese, the coconut oil and sweetener.
Mix well with an electric mixer.
Add eggs, vanilla extract and cinnamon.
Mix until fully blended.
Add Almond flour, baking powder and salt.
Mix well ensuring there are no lumps in the batter.
Preheat oven to 350 degrees.
Line a 25 cm spring form pan with parchment paper, then spray or grease the parchment paper.
Pour batter into spring form pan.
Bake between 50 and 60 minutes.
Remove from oven and let cool for at least 8 hours. Overnight would be even better.
Use a thick thread to slice the cake horizontally. You should end up with two round cakes of roughly equal thickness. Freeze half for later use.
Put springform pan around the cake half you are going to use for your base.
Whip Dr. Oetker Mousse with 2 cups of whipping cream until you get a fluffy mousse consistency.
Pour onto the cake base and use large spoon to even it out. Make sure you get right to the edge of the spring form pan.
Place a layer of fresh berries of your choice over the mousse.
In a small sauce pan make the red glaze per the instuctions on the package, but substitute Stevia or Monkfruit for the sugar on a one-to-one basis.
Make sure the glaze has no lumps, then set aside to cool until it starts to thicken.
Spoon all of the glaze overtop of the berries and put in the refrigerator to set for approximately 5 hours.
Notes
You can replace the Dr. Oetker Mousse with homemade vanilla pudding if you so desire.