Vanilla cream cake with cherry mousse and white chocolate mascarpone cream

Cake with vanilla cream, cherry mousse, and white chocolate mascarpone cream In a world where sweets are often associated with high calories and unhealthy ingredients, I present to you a recipe that combines refined taste with health: a delicious, sugar-free cake, thanks to Green Sugar sweetener! This recipe is perfect for those who wish to enjoy a sophisticated yet healthy dessert. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will surely impress not only with its attractive appearance but also with its unique flavor combination. Useful Information: - Preparation time: 30 minutes - Baking time: 25-30 minutes - Total time: 3-4 hours (including cooling) - Servings: 18 Necessary Ingredients: *White Base:* - 3 eggs - 2 egg whites - 4 tablespoons Green Sugar - 4 tablespoons flour - 4 tablespoons oil - 1 teaspoon baking powder - 2 teaspoons vanilla extract - a pinch of salt *Chocolate Base:* - 4 eggs - 4 tablespoons Green Sugar - 3 tablespoons oil - 3 tablespoons yogurt - 3 tablespoons cocoa - 5 tablespoons flour - 1 teaspoon baking powder - 2 teaspoons vanilla extract - a pinch of salt *Vanilla Cream:* - 400 ml milk - 2 egg yolks - 3 tablespoons starch - 130 g butter - 4 tablespoons Green Sugar - 3 teaspoons vanilla extract *Cherry Mousse:* - 200 ml liquid cream - 150 g thawed cherries (or fresh, when in season) - 1 tablespoon Green Sugar - 2 sheets of gelatin *White Chocolate Mascarpone Cream:* - 250 g mascarpone - 100 g white chocolate - 150 g heavy cream - 5 tablespoons lemon juice - 1 tablespoon grated lemon zest - 2 teaspoons vanilla extract Cake History: The cake with mousse and creams is a recipe that has evolved over time, inspired by the traditions of European pastry, where elaborate sweets were made with love and attention to detail. This combination of bases, creams, and mousse represents a true culinary art, and the use of alternative sweeteners like Green Sugar adds a modern and healthy touch to this tradition. Cake Preparation: *1. Preparing the Bases:* - White Base: Start by separating the eggs. Beat the yolks with Green Sugar until fluffy. Add the oil, baking powder, flour, and vanilla extract, continuing to mix until you obtain a homogeneous mixture. - Beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold them into the yolk mixture using a spatula and slow movements to retain air in the mixture. - Grease a 34/36 cm pan with butter and line it with baking paper. Pour the mixture into the pan and level it. Bake in a preheated oven at 180°C for 10-12 minutes. After baking, let the base cool and cut it in half lengthwise. - Chocolate Base: Following the same method, beat the yolks with Green Sugar, add the oil, yogurt, cocoa, flour, and baking powder. Fold in the beaten egg whites at the end. Transfer the mixture to the same pan, bake for 13-15 minutes, let it cool, and cut it in half lengthwise. *2. Preparing the Creams:* - Vanilla Cream: In a bowl, mix the yolks with Green Sugar. Gradually add the milk and starch, mixing well. Transfer the mixture to a saucepan and cook over low heat, stirring constantly until thickened. Once thickened, let the cream cool, then beat it with room temperature butter and add the vanilla extract. - Cherry Mousse: Blend the cherries and combine them with Green Sugar. Whip the liquid cream until fluffy, then fold in the cherry puree. Soak the gelatin sheets in cold water, drain them, and melt them over a double boiler. Add the melted gelatin to the cherry cream, stirring constantly. - White Chocolate Mascarpone Cream: Beat the mascarpone with vanilla and lemon zest. Melt the white chocolate over a double boiler and let it cool. Add the chocolate to the mascarpone and fold in the whipped cream and lemon juice. *3. Assembling the Cake:* Start assembling the cake in the pan where you baked the bases. Place a layer of chocolate base, followed by half of the vanilla cream, which you spread evenly. Then, place the white base and cherry mousse, followed by another layer of chocolate base, the remaining vanilla cream, and finally, the white base. Cover the cake with plastic wrap and refrigerate for 2-3 hours to set well. *4. Decorating and Serving:* Once the cake has set, remove it from the refrigerator and cut it into portions. For an elegant appearance, spread a thin layer of mascarpone cream on each piece. Use a piping bag to decorate the cake as desired, adding sugar flowers and mint leaves for a pop of color. Tips and Tricks: - Ensure all ingredients are at room temperature for a uniform mixture. - If you want to add a hint of flavor, you can use orange or lemon zest in the cake bases. - The cake can be kept in the refrigerator for 3-4 days, but it is so delicious that it may not last that long! Frequently Asked Questions: 1. Can I use other fruits for the mousse? Yes, you can try other berries or even peaches. 2. What can I use instead of Green Sugar? You can use any other preferred sweetener, but make sure it is suitable for baking. 3. How can I make the cake less sweet? Reduce the amount of Green Sugar in the creams or mousse. Serving Suggestions: This cake pairs perfectly with a fragrant coffee or a fruit tea. A coffee with a splash of Amaretto, as I prepared, adds a touch of elegance and a unique flavor to the dessert. Enjoy this cake with vanilla cream, cherry mousse, and white chocolate mascarpone cream, and each bite will be an explosion of flavors that will delight your senses. Enjoy your meal!

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