Almond Cake with Raspberry Mousse - Mandelbotten med hallonmousse

ALMOND CAKE WITH RASPBERRY MOUSSE

Mandelbotten med hallonmousse

6 - 8 pieces

3½ oz almonds

0.2 cup sugar

2 egg whites

4 gelatin sheets

or 2 teaspoons gelatin powder

0.3 cup cream

7 oz raspberries, fresh

or frozen and thawed

0.6 cup Kesella

Preheat oven to 347F. Line a baking plate with baking paper and draw a circle, diameter 8 inches. Scald, skin and grind the almonds. Beat the egg whites until stiff and gently stir in sugar and almonds. Spread out the batter within the circle and bake in the middle of the oven for 20 minutes.

Soak the gelatin sheets in cold water and beat the cream. Reserve approx 15 berries and mash the rest with a fork. Mix Kesella, cream and mashed berries. Melt the gelatin over low heat and stir into the batter.

Place the almond layer on a plate and spread the mousse over the surface. Decorate with remaining berries and store cold until serving.

Enjoy!

Bella