Making sugarfree raspberry cake with stracciatella

Start by finely grinding the pecans, almond flour, and flaxseed. Then add the butter and Ery-Bronze to a saucepan. Melt this and then add it to the ground nuts. Stir the mixture well and set it aside. Then take a cake pan of about 28 cm. Line it with plastic wrap, making sure there's enough over the edges so you can pull the cake out at the end. Press the nut mixture onto the bottom and refrigerate the crust for at least 15 minutes for the sugarfree raspberry cake. Meanwhile, continue with the filling.

Making the Sugarfree filling

Start by finely chopping the chocolate and raspberries. Then soak the gelatin sheets in cold water for at least 5 minutes. Next, mix the mascarpone, Kristal Sweet, and Greek yogurt into a smooth mixture. Then add 25 ml of heavy cream to a saucepan. Squeeze the gelatin and heat the mixture, stirring until the gelatin is melted. Then stir it into the mascarpone mixture. Next, beat 125 ml of heavy cream until stiff peaks form, then add the chopped chocolate and raspberries. Finally, fold this mixture into the mascarpone mixture. Then spread the stracciatella mixture over the crust. Smooth it out and refrigerate for at least 4 hours.

Making the topping for sugarfree raspberry cake with stracciatella

Start by heating the heavy cream and butter in a saucepan. Once it starts boiling, turn off the heat and stir the cream well. Then add the Kristal Sweet while stirring. Then chop the chocolate and add it. Continue stirring until a smooth mixture is formed. Let the chocolate cool for about 15-20 minutes. Then take the cake pan out of the refrigerator and spread the chocolate over the cake. Then add some red fruits on top. Refrigerate the sugarfree raspberry cake with stracciatella for at least 2 hours.

Afterward, you can remove the cake from the pan by pulling up the plastic wrap. Place the sugarfree raspberry cake with stracciatella on a plate and store it in the refrigerator.