Place the eggs, sea salt, Ceylon cinnamon and orange zest into a mixing bowl. Add stevia and whisk energetically. Now pour in melted butter and keep whisking.
Add 2 tsp of psyllium powder and mix well to unify. Now add flaxseed meal (alternatively you can use almond flour or sesame flour) and keep whisking to get a smooth mixture.
When you add coconut flour, it's time to work the dough with your hands. It will get thick enough to resemble the pie crust.
Distribute the base dough on the bottom of 25 cm (1- inch) cake pan with removable bottom. Use your palms to tap it and even it. (see the video)
Bake the base for 20 minutes at 200ºC (400ºF)
For the filling, in a deep saucepan, whisk 6 medium eggs with 1/2 tsp sea salt, stevia blend sweetener, vanilla extract and natural rum flavouring.
Mix 300 ml (1,5 cup) of warm water with 30g (1 oz) grass-fed beef gelatine powder. Add this to the eggs and keep whisking. Now place the saucepan on the stove and heat it up over medium temperature. You don't need the mixture to boil, just to get heated for the gelatine to melt and the eggs to get thermally processed. Keep whisking until the mixture bubbles up.
Using a metallic strainer, pour this mixture over 500g of Mascarpone in another mixing bowl. Keep whisking energetically until it all unifies and there are no crumbs of Mascarpone.
Now divide this mixture into 2 bowls and add dark cacao powder to one of them. Keep whisking to unify.
After your cake base cooled down, pour the vanilla mixture in and freeze for 20 minutes. You can keep your dark mixture at room temperature while waiting for the light mixture to set.
Now pour the dark mixture and sprinkle with cacao nibs. Freeze for another 20 minutes.
The cake is ready to serve, but it would be best to keep it in the refrigerator for another hour to set nicely. You can cut 20 pieces out of this cake.