Anniversary cake with kiwi mousse and exotic fruits

Name: Anniversary cake with kiwi mousse and exotic fruits - Rebeca C.
Ingredients: Ingredients for a 21cm diameter cake: For the base: 3 eggs; 100g sugar; 15g cocoa; 30g coconut; 45g flour; 2 teaspoons of red food coloring (optional; I added it just for color); vanilla essence; 4 ladyfingers (optional). Kiwi mousse: 4 kiwis; 200ml cream or whipped cream made from powdered cream and 200ml milk according to package instructions; 10g gelatin; 1 tablespoon of acacia honey (to taste; I added that much). Yogurt cream: 200g full; fat yogurt (3% fat); 150ml cream or whipped cream made from powdered cream and 150ml milk according to package instructions; 5g gelatin; 1 tablespoon of acacia honey (to taste; I added that much); 400g mix of exotic fruits from compote.

Children - Anniversary cake with kiwi mousse and exotic fruits by Rebeca C. - Recipia

Birthday Cake with Kiwi Mousse and Exotic Fruits There are moments in life when a cake becomes not just a simple dessert, but a true celebration of flavors and colors. The birthday cake with kiwi mousse and exotic fruits is a perfect choice to celebrate special moments. With a moist and fragrant base, a refreshing kiwi mousse, and a fine yogurt cream, this cake not only delights the eye but also the taste buds. Additionally, it is relatively quick to prepare, making it ideal for any occasion. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 10 Ingredients for the cake (21 cm diameter): For the base: - 3 eggs - 100 g sugar - 15 g cocoa powder - 30 g coconut - 45 g flour - 2 teaspoons red food coloring (optional, for a vibrant look) - 1 vanilla essence - 4 ladyfingers (optional, for an extra layer of texture) For the kiwi mousse: - 4 ripe kiwis - 200 ml whipped cream (or whipped cream made from powder and 200 ml milk according to package instructions) - 10 g gelatin - 1 tablespoon acacia honey (or to taste) For the yogurt cream: - 200 g full-fat yogurt (3% fat) - 150 ml whipped cream (or whipped cream made from powder and 150 ml milk according to package instructions) - 5 g gelatin - 1 tablespoon acacia honey (or to taste) - 400 g mixed exotic fruits from compote Cake preparation: 1. Preparing the base: - Preheat the oven to 180°C. Lightly grease a cake pan with butter or line it with parchment paper. - In a bowl, beat the eggs with the sugar using a mixer until the mixture becomes fluffy and light in color (about 5-7 minutes). - Add the vanilla essence and red food coloring if using. Mix gently. - In another bowl, combine the flour, cocoa powder, and coconut. Sift the mixture over the egg mixture and fold it in with a spatula, using slow movements to avoid losing air in the mixture. - Pour the batter into the prepared pan and bake for 20 minutes or until a tester inserted in the center comes out clean. Let it cool in the pan, then remove it to a rack. 2. Preparing the kiwi mousse: - Peel the kiwis and cut them into small pieces. Blend them until you get a smooth puree. - In a small saucepan, soak the gelatin in 50 ml of cold water for 5-10 minutes. - Heat the kiwi puree slightly in a saucepan, adding the honey. When warm, add the soaked gelatin and stir until completely dissolved. - Let it cool. Whip the cream until stiff and gently fold it into the cooled kiwi mixture. 3. Preparing the yogurt cream: - In a bowl, combine the yogurt with the honey. - Heat 50 ml of water slightly and add the gelatin. Stir until dissolved, then let it cool. - Whip the cream until stiff and fold it into the yogurt. Add the cooled gelatin and mix well. 4. Assembling the cake: - Cut the base into two equal parts if you want a layered cake. Place the first part on a serving platter. - Place the ladyfingers on top of the base if using. - Pour the kiwi mousse over the first part of the base and let it set in the refrigerator for 30 minutes. - Then, add the yogurt cream and put the cake back in the refrigerator for at least 2 hours or overnight if you have time. 5. Serving the cake: - After the cake has set, decorate it with fresh exotic fruits or pieces of kiwi on top. - Cut into slices and enjoy with a glass of sparkling wine or refreshing lemonade. Useful tips: - Make sure all ingredients are at room temperature before starting the preparation. - Gelatin can be replaced with agar-agar for a vegetarian option. - Use various exotic fruits, such as mango or pineapple, to vary the flavor of the cake. - This cake keeps well in the refrigerator for 2-3 days. Frequently asked questions: 1. Can I use other types of fruit for the mousse? - Yes, you can try mango or raspberry mousse for a different delicious flavor. 2. How can I make the base moister? - Add a syrup made of water and sugar over the base after baking for an extra boost of moisture. 3. How can I keep the cake longer? - Cover it well with plastic wrap or in a cake box to prevent drying out. Nutritional benefits: This cake is rich in vitamins due to the fresh fruits, and the yogurt provides probiotics, beneficial for the digestive system. It is also a source of antioxidants, and the honey offers a natural sweetener with antibacterial properties. I encourage you to try this recipe and adapt it according to your personal preferences. The birthday cake with kiwi mousse and exotic fruits will surely become a star at your festive tables! Enjoy!

Anniversary cake with kiwi mousse and exotic fruits

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