Nordic Brunch Sweet: Paleo-Friendly Lingonberry Mousse Cakes

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1. 4 Large Eggs, separated 2. 3/4 Cup Almond Flour 3. 1/2 Cup Coconut Sugar 4. 1/2 Cup Unsweetened Coconut Flakes 5. 1/2 Cup Fresh Lingonberries 6. 1/2 Cup Full
• Fat Coconut Milk 7. 1/4 Cup Honey 8. 1 Tbsp Lemon Zest 9. 1 Tsp Pure Vanilla Extract 10. A pinch of Salt

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease and line four individual cake pans or ramekins.
2. In a large bowl, whisk together almond flour, coconut sugar, salt, and lemon zest.
3. Add egg yolks one at a time to the dry mixture, mixing well after each addition.
4. In another bowl, beat egg whites until stiff peaks form. Fold them gently into the egg yolk mixture.
5. Divide batter evenly among prepared cake pans and bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
6. In a blender, combine lingonberries, coconut milk, and vanilla extract. Blend until smooth.
7. Strain the mixture through a fine mesh sieve into a bowl to remove any seeds or skin from the berries.
8. In another bowl, whip coconut cream with honey until it forms soft peaks.
9. Fold the lingonberry puree into the whipped coconut cream until well combined.
10. Spread the mixture on top of each cooled cake and chill in the refrigerator for at least 2 hours before serving.

Chef’s Insight

Ensure all ingredients are at room temperature before beginning the recipe for better mixing results.

Notes

Serve chilled for the best texture and flavor.