Gluten-free Almond Cake with Strawberry Yogurt Mousse

This cake is (almost) fat-free and gluten-free. Cake recipe adapted from The Italian Dish Blog. For mousse you can use your favorite yogurt and Jell-O in same taste.

1 teaspoon vegetable oil for preparing the pan
1 cup egg whites (6 to 8 large)
1/2 cup sugar
2 cups almond powder or flour
1 tsp. vanilla extract
3 tablespoons cornstarch
1/4 teaspoon fine sea salt

1 pkg. strawberry Jell-O
3/4 cup boiled water
16 Oz. (4-Pack) Dannon Activia strawberry yogurt (fat-free)

Preheat the oven to 375 degrees. Brush a 9 1/2 inch springform pan with the oil. Set aside.

Place the egg whites in the bowl of a mixer fitted with a whisk. Beat at low speed until frothy. Gradually increase the speed to high, slowly adding the sugar, and whisking until the egg whites are stiff but not dry. At low speed, carefully add the ground almonds, vanilla, cornstarch and salt and mix until blended.

Spoon the mixture into the prepared pan. Place the pan in the center of the oven and bake until the cake is firm and golden and begins to pull away from the side of the pan, 35 to 40 minutes.

For filling: mix Jell-O and 2/3 cup boiled water, let dissolve and cool. Mix yogurt and blend into Jell-O.

Using a long knife, cut the cake horizontally into 2 layers. Arrange a cake layer, cut side up, in the bottom of a 9-inch springform pan.  Scrape the mousse on top of the cake and spread it into an even layer. Arrange the remaining cake layer. Refrigerate the cake for at least 3 hours before serving, until set.

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