Summer Raspberry Elderflower Cake with Almond Crust

Instructions

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   Preheat your oven to 350°F (175°C). Line a 9-inch (23 cm) springform pan with parchment paper on the bottom.

2. 22

   For the almond crust, combine almond flour, granulated sugar, melted butter, vanilla sugar, and a pinch of salt in a bowl. Mix until well combined and crumbly.

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   Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden. Let it cool completely on a wire rack.

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   For the raspberry-elderflower mousse, soak the gelatin sheets in cold water for about 5-10 minutes until soft.

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   Purée 400g of fresh raspberries with elderflower syrup and 50g of granulated sugar until smooth. Pass the purée through a fine-mesh sieve to remove seeds.

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   Gently heat a small portion of the raspberry purée in a saucepan. Squeeze out the excess water from the gelatin and dissolve it in the warm purée, stirring until fully melted. Do not boil.

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   Combine the dissolved gelatin mixture with the remaining raspberry purée. Let it cool slightly.

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   In a separate bowl, beat the cream cheese with vanilla extract until smooth and creamy.

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   Carefully fold the cooled raspberry purée into the cream cheese mixture until well combined.

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    In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the raspberry-cream cheese mixture.

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    Pour the mousse over the cooled almond crust in the springform pan. Smooth the top with a spatula.

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    Refrigerate the cake for at least 4-6 hours, or preferably overnight, until the mousse is set.

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    Once set, carefully remove the cake from the springform pan. Garnish with fresh raspberries and, if desired, a sprig of fresh mint before serving.