Description

A stunning layered mousse cake with a buttery almond crust, rich berry layer, creamy white chocolate mousse, and a light pistachio sponge with raspberries. Finished with fresh berries and powdered sugar, it’s a show-stopping dessert perfect for celebrations.

Ingredients

Units Scale

1 cup almond flour
2 tablespoons melted butter
1 tablespoon maple syrup
1 1/2 cups mixed berries (raspberries, blackberries)
2 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon agar agar or gelatin
1/4 cup water
1 cup heavy cream
4 oz white chocolate, chopped
1/2 teaspoon vanilla extract
1 tablespoon powdered sugar
3/4 cup shelled pistachios, finely ground
1/4 cup almond flour
2 tablespoons honey or agave
2 egg whites
1/4 teaspoon baking powder
Handful of chopped raspberries
1/2 cup mixed fresh berries (red currants, raspberries, blueberries)
Mint leaves
Powdered sugar for dusting

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Instructions

In a bowl, mix almond flour, melted butter, and maple syrup. Press into the base of a springform pan. Chill until firm.
In a saucepan, combine mixed berries, maple syrup, lemon juice, and water. Simmer for 3–4 minutes, then add agar agar and cook for 2 more minutes. Blend until smooth and pour over the crust. Chill until set.
Heat a portion of the cream until warm and pour over white chocolate. Stir until smooth. Let cool slightly. Whip remaining cream with vanilla and powdered sugar, then fold into the white chocolate mixture. Pour over the berry layer and chill until set.
To make the pistachio layer, beat egg whites to soft peaks. Fold in ground pistachios, almond flour, honey, baking powder, and chopped raspberries. Spread onto a baking tray and bake at 350°F (175°C) for 10–12 minutes. Cool completely.
Cut pistachio sponge to fit and place over mousse layer. Press gently.
Chill the entire cake for at least 4 hours or overnight.
Before serving, top with mixed fresh berries, mint leaves, and a dusting of powdered sugar.

Notes

Use gelatin as a substitute if agar agar is unavailable.
The pistachio layer can be baked in advance and stored.
For a nut-free version, use oat or coconut flour in the crust and sponge.
Garnish just before serving to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 14g
Sodium: 60mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 45mg