For the cookie
3/4 cup almond flour, peel removed (or cashew)
toasted
3 eggs
1/2 cup unsalted butter, softened (100g)
1/2 cup confectioner's sugar
1 cup all-purpose flour (120g)
For the mousse
2 packages of unflavored white gelatin (24g each)
500g fresh raspberries pureed in a blender
1 cup confectioner's sugar
2 tablespoons freshly squeezed lime juice
2 cups heavy cream, whipped to firm peaks
For decorating
500g fresh raspberries cut into thin slices
For the cookie
3/4 cup almond flour, peel removed (or cashew)
toasted
3 eggs
1/2 cup unsalted butter, softened (100g)
1/2 cup confectioner's sugar
1 cup all-purpose flour (120g)
For the mousse
2 packages of unflavored white gelatin (24g each)
500g fresh raspberries pureed in a blender
1 cup confectioner's sugar
2 tablespoons freshly squeezed lime juice
2 cups heavy cream, whipped to firm peaks
For decorating
500g fresh raspberries cut into thin slices
Prepare the batter: process the almond flour in a processor or blender until it's very fine. Reserve
In a bowl, mix together the eggs with the butter, confectioner's sugar, and all-purpose flour
Line the bottom of a 23cm diameter ungreased cake pan with this batter
Bake in a moderate oven (180°C) for 20 minutes
Remove from the oven and let cool completely
Prepare the mousse: dissolve the gelatin in 1/3 cup water and reserve
Wash the raspberries, let them drain, and then pat dry with paper towels
Blend the raspberries in a blender with the confectioner's sugar and lime juice until smooth
Add the dissolved gelatin to the raspberry mixture, along with the whipped cream, and mix well
Place over the baked cake and refrigerate for at least 2 hours
When serving, remove from the mold and decorate with the raspberries
Serves 12 portions
484 calories per serving.
