Preheat the oven to 180C/350F degrees.

Grease and line two sponge tins (I used an 8 inch spring form tin twice)

Whisk the egg whites until stiff peaks form.

Beat the egg yolks with the erythritol.

Add the vanilla extract, ginger baking powder and coconut flour. Whisk until combined.

Gently fold in the egg whites.

Pour into the cake tins and bake for 15 minutes until golden and firm.

Set aside to cool.

Heat up the water, add the gelatin (or agar agar) and stir until combined.

Blend the raspberries until smooth and add to the gelatin mixture.

Beat the eggs with the erythritol. Add the raspberry mixture and stir well.

Whip the cream into stiff peaks.

Fold the cream into the raspberry mixture and stir well.

Place one sponge in the bottom of the spring form cake tin.

Pour the mousse on top and spread out evenly.

Place the other sponge on top of the mousse gently.

Put into the fridge for at least 4 hours, allowing the mousse to set.

Remove the cake from the spring form tin.

Slice, eat and enjoy!