Cake with Inka and fruit mousse

Name: Cake with Inka and fruit mousse - Teodora G.
Ingredients: Base: 3 eggs; 1 cup flour; 3/4 cup sugar; 1 tbsp rum essence; 40 g Inka; 100 ml milk; 1 tsp baking powder. Cream: 500 ml liquid cream; 370 g yogurt; 15 g gelatin; 350 g melon; 50 g nectarine; 100 g apricots; 30; 40 drops of natural sweetener from stevia; 1 nectarine for decoration.

Dessert - Cake with Inka and fruit mousse by Teodora G. - Recipia

Inka Cake with Fruit Mousse – A Refreshing and Delicious Treat Preparation time: 30 minutes Baking time: 30-35 minutes Total time: 4 hours and 30 minutes (including cooling) Number of servings: 12 Today we will prepare a splendid cake that combines the rich flavors of Inka with a delicious fruit mousse. This recipe is not only a delight for the taste buds but also a true work of art for the eyes. Whether it's for a special celebration or simply a family afternoon, this cake will surely be the star of the meal. A Brief Story About the Inka Cake Inka is a popular coffee substitute made from roasted grains, offering a unique aroma and a subtle yet pleasant taste. Used in various dishes, Inka adds a touch of originality and health. The cake we will prepare today blends this flavor with a fruit mousse, making it ideal for both those who love sweets and those looking for a lighter, refreshing option. Ingredients for the Base: - 3 large eggs - 1 cup of flour - 3/4 cup of sugar - 1 tablespoon of rum essence - 40 g Inka - 100 ml warm milk - 1 teaspoon baking powder Ingredients for the Mousse Cream: - 500 ml liquid cream - 370 g natural yogurt - 15 g gelatin (hydrated according to package instructions) - 350 g cantaloupe (diced) - 50 g nectarine (diced) - 100 g apricots (diced) - 30-40 drops of natural stevia sweetener (or sugar, to taste) - 1 nectarine for decoration Step by Step for Preparing the Cake 1. Preparing the Base: - Separate the egg whites from the yolks. It is essential that the bowls used for beating are clean and free from grease. - Beat the egg whites with 1/2 cup of sugar until you achieve a firm, glossy foam. This will give the cake an airy texture. - In another bowl, beat the yolks with the remaining sugar until creamy and doubled in volume. Add the rum essence for extra flavor. - Dissolve the Inka in the warm milk and add it to the yolk mixture. Mix well. - Sift the flour with the baking powder and incorporate it into the mixture. Meanwhile, take a spatula and gently fold in the beaten egg whites, being careful not to deflate them. - Transfer the mixture to a 24 cm cake pan lined with parchment paper and bake in the preheated oven at 220 degrees Celsius for 5 minutes. Then, reduce the temperature to 180 degrees Celsius and continue baking for 20-30 minutes, until it passes the toothpick test. A toothpick inserted in the center of the base should come out clean. 2. Preparing the Mousse Cream: - In a blender, place the diced apricots, nectarines, and cantaloupe. Blend until you achieve a smooth puree. This will be the mousse base. - Whip the liquid cream until it becomes firm. Reserve half of the cream for decoration. - In the remaining half of the cream, add the yogurt and 10 g of hydrated gelatin. Mix well. - In another bowl, combine the fruit puree with 5 g of hydrated gelatin and 3 tablespoons of the cream and yogurt mixture. This will give the desired consistency to the mousse. 3. Assembling the Cake: - Line a removable cake pan with cling film to facilitate the removal of the cake. - Place the cake base in the pan. On top, add half of the yogurt cream mixture, then a generous layer of fruit puree, followed by the remaining cream. - Level each layer with a spatula. If you want a rustic and interesting look, add crushed cookies on top for an extra texture. 4. Cooling: - Cover the cake with cling film and let it chill in the refrigerator for at least 4 hours to set and combine the flavors. 5. Serving: - When ready to serve, unveil the cake from the mold and place it on a platter. Decorate with the reserved cream and thin slices of nectarine for an elegant and fresh appearance. Practical Tips for a Perfect Cake: - Ensure that all ingredients are at room temperature for an even mixture. - You can experiment with different fruits in the mousse, adding mango, raspberries, or mint leaves for a vibrant taste and look. - If you want a less sweet cake, reduce the amount of sugar in the base and use natural sweetener in the mousse. - Use a silicone spatula to incorporate the egg whites, so you keep the air in the mixture. Frequently Asked Questions: - Can I use other types of fruits for the mousse? - Absolutely! Experiment with seasonal fruits or those you like the most. - How can I store the cake? - The cake can be stored in the refrigerator, covered, for 3-4 days. - What drinks pair well with the cake? - A cold lemonade or fruit tea would perfectly complement the sweetness of the cake. Nutritional Benefits: This cake brings nutritional benefits through the content of fresh fruits, which are rich in vitamins and antioxidants. The yogurt adds protein and probiotics, thus contributing to healthy digestion. Calories: A serving of cake contains approximately 250-300 calories, depending on the amount of sugar and cream used. It is an excellent option for a healthier dessert, especially when using natural sweeteners. This is the Inka cake with fruit mousse, a simple recipe but with a remarkable visual and taste impact. Prepare it with love and don’t forget to enjoy every slice savored with loved ones. Enjoy your meal!

Category: Dessert Author: Teodora G. Views: 1 Date: 24.09.2024

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