My cake Be happy with Green Sugar
Delicious recipe for cake with profiterole and fruit creams - "The Cake of Happiness" with Green Sugar When it comes to desserts, few can bring as much joy to the faces of loved ones as a well-made cake. Today, I invite you to discover a special recipe - a cake with profiterole, filled with strawberry and blueberry creams, sweetened with Green Sugar. This recipe is not only delicious but also adapted for those who need to manage their glucose levels, thanks to this natural sweetener. Let’s embark together on the preparation of this refined and healthy dessert, which will bring smiles and happiness with every slice! Preparation time: 30 minutes Baking time: 30 minutes Total time: 5-6 hours (including cooling) Number of servings: 12 Ingredients For the base: - 3 eggs (medium size, preferably free-range) - 3 sachets of Green Sugar (natural sweetener) - 3 tablespoons sunflower oil - 1 tablespoon natural vanilla extract - 3 tablespoons flour For the strawberry cream: - 350 g fresh strawberries - 8 sachets of Green Sugar - 4-5 leaves of purple basil - 2 tablespoons still water - 1 sachet of gelatin granules + 50 ml cold water For the blueberry cream: - 250 g frozen blueberries - 4 sachets of Green Sugar - 2 tablespoons still water For the profiterole: - 250 ml water - A pinch of salt - 4 sachets of Green Sugar - 120 g butter - 4 eggs (medium size) - 1 tablespoon natural vanilla extract - 140 g flour For the cake coating cream: - 200 ml whipping cream - 4 sachets of Green Sugar - 120 g sweet cottage cheese (preferably from Delaco) - 1 vanilla pod For decoration: - 5-6 very ripe strawberries - 1 teaspoon blueberries - Jasmine buds, rose buds, rose petals, lavender Preparation steps Step 1: Preparing the base Start by preheating the oven to 160°C. Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt for 2-3 minutes until frothy. Add the sachets of Green Sugar and continue mixing until a firm meringue is obtained. Gradually add the yolks, mixing well after each addition. While mixing, add the oil in a thin stream. Finally, incorporate the vanilla and flour, gently mixing with a spatula or whisk on low speed. Pour the mixture into a silicone pan (24 cm) lined with baking paper. Smooth the batter with the back of a spoon and place the pan in the oven for 25 minutes, then perform a toothpick test. Remove the base onto a rack and let it cool. Step 2: Preparing the fruit creams For the strawberry cream, place the cleaned strawberries, 4 sachets of Green Sugar, water, and basil leaves in a double-bottomed pot. Allow to simmer on low heat, then blend the mixture with a blender. Add the gelatin hydrated in 50 ml of cold water. Let it cool. For the blueberry cream, repeat the same steps using frozen blueberries. Step 3: Preparing the profiteroles In a pot, add water, salt, sachets of Green Sugar, cubed butter, and vanilla. Heat on low until the butter melts and the liquid is hot, without boiling. Add the flour all at once and mix with a whisk until the dough comes together. Let it cool slightly, then add the eggs one by one, mixing vigorously until fully incorporated. Form profiteroles using a piping bag on a baking tray lined with baking paper and bake at 180°C for 30 minutes. Turn off the oven, open the door, and let the profiteroles cool for 5 minutes. Step 4: Assembling the cake Divide the whipped cream into four equal parts. In one part, add the blueberry cream, and in another, the strawberry cream. Now you have four shades of cream. Place plastic wrap in the pan where you baked the base. Place the base at the bottom of the pan, add a thin layer of strawberry cream, then the profiteroles filled with strawberry cream. Add the remaining strawberry cream, followed by the profiteroles filled with blueberry cream. Cover with the light-colored blueberry cream. Close the cake with the edges of the wrap and place a plate on top to compress it. Let it chill in the fridge for 4-5 hours or overnight for the best result. Step 5: Preparing the top cream For the coating cream, whip the whipping cream with Green Sugar and the seeds from a vanilla pod. When it reaches the desired consistency, add the sweet cottage cheese and mix. When the cake is cold and well-set, remove it from the pan. Cover it with the white cream and decorate with a sauce of strawberries and blueberries, drawing stripes on the surface of the cake. Decorate with natural flowers and, of course, with a few strawberries and blueberries for a special look. Chef's tip For an impressive visual effect, make sure to use fresh edible flowers, which add a touch of elegance. Also, if you want a lighter version, you can replace the cream with Greek yogurt. Frequently asked questions 1. Can I use another sweetener? Yes, but it’s important to check the equivalence with Green Sugar, as not all sweeteners have the same sweetness power. 2. How can I customize this recipe? You can use other fruits for the creams, such as peaches or mangoes, depending on personal preferences and the season. 3. How long can the cake be stored? The cake can be kept in the fridge for up to 3 days, but it is best within the first 24 hours after preparation. Calories and Nutritional Benefits Using Green Sugar, this cake has a reduced calorie content, making it ideal for those who want to enjoy a dessert without compromising their diet. Strawberries and blueberries are rich in antioxidants, vitamins, and minerals, having health benefits. This is our cake of happiness - a perfect combination of taste and health that will bring smiles to the faces of loved ones. So, put on your chef's gear and let’s create delicious memories together!
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