Using a coffee grinder or food processor, pulse the sesame seeds for 1-2 seconds and repeat until they are ground but not mashed. (see the video)
Place the ground seeds in a mixing bowl and add 4 heaped tbsp coconut flour. Add the sweetener and lemon or orange zest. It would be good to use powdered, but if you cannot find such a product, use the freshly grated zest of lemon. Add Ceylon cinnamon and sea salt.
Melt the butter and coconut oil over low temperature to unify. Pour this mixture over the dry ingredients and mix well. As you are mixing the coconut flour will absorb all the liquids and the base will look like a thick dough.
Line the sides of 24 cm (9") cake pan with removable bottom with a stipe of parchment paper. You can grease the paper with some coconut oil to help it stick to the sides. Place the base mixture into the pan and press with your hands to create the cake base. (See the video)
Leave the cake base in the refrigerator and start preparing your chocolate cream.
Place 200 ml (1 cup) of warm water in a deep saucepan. Add the sweetener, cacao powder, flavourings (these are optional, you can also use any spice or flavouring you like.) Now add grass-fed beef gelatine and stir. Place the saucepan on a stove over medium temperature. Add vanilla extract and sea salt and another 200 ml (1 cup) water. Stir until it boils and then set aside to cool down a bit.
Mix sour cream with mascarpone with an electric mixer to unify. Start adding the chocolate gelatine mixture. Try to add it bit by bit. Don't worry if it looks too liquid, the gelatine will set it nicely once it cools down. Place this mixture in the freezer for 10 minutes to cool down additionally.
Pour the chocolate cream mixture on the cake base and place it in the freezer for 20 to 30 minutes.
Start preparing the orange jello by placing warm water in a deep saucepan. Add the sweetener and flavourings. You can opt for the orange essential oil and flavouring as we did, or add turmeric and raspberry juice as a natural colouring. (see recipe notes). Now add gelatine and stir. bring the mixture to boil and set it aside. Transfer it to another metallic bowl to cool down quicker. When it's half-way cooled, add lemon juice.
In the meantime, your chocolate cream layer will set and it will get firm. You can now pour the jello on top of it but make sure it's not too hot so that it doesn't melt the cream layer.
Place the cake in the freezer for another 20-30 minutes to set.
After the cake is set, you can remove the sides of the cake pan and peel off the parchment paper. (see the video)
You can cut 20 nice slices out of this cake and enjoy it, as always, after your Keto meal, not in between the meals. Keep it in the refrigerator and always serve cold.