No Bake 3-Layer Mousse Cake with Blueberry, Strawberry and Vanilla
This cake is an absolute gem. Don’t be intimidated by its look, it is easy to make and it would be a show piece on your table. It has airy and light texture and very refreshing since served chilled. Note: just make it a day before the occasion so it could be chilled overnight in a fridge.
This triple layer keto mousse cake consists of 3 layers: blueberry, vanilla and strawberry. The gluten-free crust is made of coconut flour, almond flour and hemp seeds.
This is a no-bake cake, except the crust. The toppings only require you to chill them in the fridge to set.
If this sounds complicated to make, you can simply try a simpler version, which is this Blueberry Vanilla Mousse Cake without Crust.
You can substitute chocolate for any of the 3 layers and it will still work. Or you can simply make a chocolate mousse cake.
This low carb and sugar-free mousse cake can be made for special occasions such as family and friends reunion.
Let's Ketofy It!
Start making the crust:
Combine the dry ingredients in a bowl. After melting the butter, pour this in the mixture. Crack the egg into the mix as well. Knead thoroughly to obtain a crumb-like texture.
Prepare your cake form. Preferably, use a springform to remove it easily once the cake is set. Flatten the crust on the base of the form and create a side border.
Bake for 10-15 minutes in the oven preheated at 350 F. When the side border turns golden brown, remove from the oven. Baking time depends on the thickness of the crust you made. Once done, put the crust aside to cool entirely before adding any layers on top.
Making the blueberry layer:
Start by making blueberry purée. Set this aside. Place 2 cups of heavy cream in a bowl. Whip until it increases in volume but still runny enough. Put the softened cream cheese into the bowl. Avoid overbeating the mixture. Pour the purée in the mixture. Alternatively, pass the purée through a sieve to remove unnecessary seeds and pulp.
Prepare the gelatin according to the instructions in the packet. Add this to the mixture. Fold thoroughly. The outcome should be a runny mixture, not stiff peaks of whipped cream. Spread the final mixture on the crust. Chill in the fridge for a couple of hours just to firm the cake.
Making the vanilla layer:
Put the heavy cream, your preferred sweetener, and vanilla in a bowl. Whisk together to make a runny mixture. Mix in the prepared gelatin. Add the final mixture on top of the blueberry layer. Take it back to the fridge to firm it.
Make sure that before pouring the next layer on top of the bottom layer, the bottom layer should be firm and hard enough to hold the next layer. This is to avoid mixing the flavors.
Finally, prepare the strawberry jello layer:
Purée your washed strawberries. Mix well with the boiled cooled water. Add more water as necessary to produce a mixture enough to cover the entire top of the cake. Pass the mixture through a sieve to remove any unwanted seeds and pulp. Mix in the gelatin as well. Stir everything together. Add this on top of the vanilla layer.
Chill the cake again. Serve after 6-8 hours in the fridge. After slicing a piece, here’s a sneak peek in the inside of the cake. Take a look at one piece of the cake. With a sharp knife, cut the cake into about 10 wedges. Serve with your favorite tea or coffee.
Save this recipe by pinning this picture to your Pinterest board for later use!