Place the sour cream and Greek yoghurt in a deep saucepan, add sweetener and mix well. Start heating it over medium temperature.
Mix gelatine with 12 tbsp of water and add it to the sour cream and yoghurt. Keep mixing until all the gelatine dissolves. The mixture does not have to boil but needs to be pretty warm so that the gelatine dissolves.
Remove the saucepan from heat and add orange peel essential oil and lemon juice. Mix well and set aside.
Line a cake mould with parchment paper and grease it with some butter.
Mix coconut flour with melted butter, orange and lemon zest and stevia. tap in this mixture to the bottom of your cake mould.
Pour in the cream mixture on top of the cake base.
Place the cake in the freezer for 30 minutes.
Using an electric mixer, mix mascarpone, orange blossom water and stevia. Start adding sparkling water bit by bit. The consistency of your cream should be the same as whipped cream.
Remove the cake from the mould (Preferably use this type of cake mould for easier removal) and put the icing all over the cake. Decorate with almond flakes and red currant berries. Freez for another 10 minutes, or refrigerate for 30 minutes before serving.