Sugar-Free Blueberry Mousse Cake - Entremet Torte Recipe

[@dessertophilia]

Sealing Glaze 4 gelatin sheets (hydrated in cold water) 50 g xylitol 50 lemon juice 250 ml water 60 ml agave syrup

[@TheGodOfWarhammer]

As a diabetic, I am SO grateful you dropped this recipe

[@dessertophilia]

This means so much for me! Really happy you like it. 🙏

[@Bantu-860]

Greetings from 🇿🇦 ! Everything you do is aesthetically pleasing. Well done!!

[@dessertophilia]

Thank you very much! That's so nice of you to say. I'm glad you like my work.

[@bakindnevnik]

Prelepo izgleda volim kad nema puno šećera a ova vaša bez super Hvala Pozdrav sa našeg kanala iz Švajcarske ❤

[@dessertophilia]

Hvala vam puno! ♥

[@simonagouraud9904]

This is art...and science. Wonderful!❤

[@dessertophilia]

You're very kind! Thank you so much!

[@dianaclet1048]

Passion and Refinement!!! ❤

[@dessertophilia]

Thank you!

[@bakindnevnik]

Podrška sa mog kanala. Nivi vaš pratilac pozdrav ❤

[@dessertophilia]

Hvala vam!

[@utkbyuca89]

Wow !

[@marianamartini1360]

Hello, thanks for this amazing recipe. Could you please give the mass of gelatin as my sheets seem to be larger than the ones shown in the video. Also, for how many people would this cake be? Thanks!!!

[@dessertophilia]

Hi! I'm so happy you like it! The sheets I use weigh approximately 1,6 grams each. So, you can safely substitute each sheet with 2 g of granular or powder gelatin. The ratio for gelatin mass I use is 1 part gelatin powder to 5 parts water. So, to replace one of my sheets, I'd use 2 g gelatin powder and 10 g/ml water, which results in 12 g gelatin mass. You can easily serve 12 people with this cake.

[@marianamartini1360]

@@dessertophilia Hello again, Thanks for the detailed answer. I have started making the cake today, I normally do entrements over a couple of days. I was wondering if there is any reason you put the gelatin layer on top and the mousse at the bottom as it seems like the gelatin is the most dense element but I might be wrong. Thanks again!

[@dessertophilia]

You're most welcome! I hope you like it as much as I do. Let me know how it turns out for you. I also do entremets over a couple of days. I don't see how anyone could make one in less than at least 2 days, considering the chilling and freezing times. I put the jelly layer on top because I wanted the surface of the cake to consist of concentric circles and the section to look as it does. So, it's just for aesthetic reasons. If you worry about stability, don't. The cake keeps it's structure even after many hours at room temperature (24°C).