Raspberry Mousse Cake

Make the cake: preheat the oven to 350ºF and grease an 8-inch round springform pan with butter. Line the bottom with parchment paper and set aside. Cut a piece of acetate to fit around the inside of the cake tin. Remove it and set aside for assembly later.

In a clean bowl with a clean whisk, beat the egg whites and xanthan gum with an electric mixer until they form medium peaks (not quite stiff peaks). Gently whisk one third of the whites into the almond batter to lighten. Then fold in the remaining whites until evenly combined.

Spread mixture evenly into the bottom of the lined pan and bake for 12-15 minutes, or until springy to the touch but not browned. A toothpick inserted should come out clean. Cool completely in the tin, about 20 minutes.

Make the filling: Sprinkle the gelatin over two tablespoons water in large bowl and set aside. Whisk the egg yolks until smooth in a medium bowl and set aside.

Add the raspberries, stevia, butter, and salt to medium saucepan and cook over medium heat, stirring often and pressing on the berries until the mixture just begins to bubble and the berries are completely broken down, about 5 minutes. Remove from heat and whisk about a cup of the mixture into the yolks, stirring constantly to prevent them from scrambling. Off heat, add the yolk and raspberry mixture back into the pan with the remaining raspberry mixture, stir well and place it back on the heat. Stir constantly, cooking until thickened slightly, another couple of minutes.

Strain the cooked raspberry mixture through a fine mesh strainer into the large bowl with gelatin, pressing to extract as much as possible and discard the seeds. Sprinkle glucomann over top and then stir to combine until everything is dissolved. Set aside and stir occasionally. Let stand until the mixture cools to room temperature, about 40 minutes.

Make the jam while the filling is cooling. Sprinkle the gelatin over the tablespoon of water and let soften for 10 minutes. While gelatin is hydrating, cook the raspberries. You can microwave them until broken down and soft or heat over medium-high heat in a small pan on the stovetop, pressing to break them down. Strain this mixture through a fine mesh strainer and into a small bowl, pressing to extract as much as possible, discard seeds. Stir in the stevia, pinch of salt, lemon juice, glucomann, and rehydrated gelatin. Stir well until gelatin is melted and the mixture is smooth. Set aside, stirring occasionally until cool and thickened.

Loosen the springform pan sides and insert the acetate collar. Close the springform pan again so that the collar is between the cake and the pan. Spread a couple of tablespoons of jam over the top of the cake using the back of a spoon.

Finish the filling: Whip the heavy cream to soft peaks with an electric mixer. Whisk in one third of the whipped cream into the raspberry filling to lighten. Fold in the remaining whipped cream gently with a spatula until evenly combined.

Pour the filling onto the jam covered cake, spreading the mixture in as evenly as possible. Spoon jam in drizzles over top and use a knife to swirl throughout the top of the cake. Let set in the refrigerator for at least 5 hours and up to one day.

Release the ring and remove the acetate before serving.