Light strawberry mini cakes

Name: Light strawberry mini cakes
Ingredients: 3 medium eggs; 25 g Green Sugar natural sweetener; 25 g Green Sugar natural sweetener; 35 g cornstarch; 25 g cocoa powder with 11% fat; 1 g fine salt; 150 g hulled strawberries; 250 g yogurt with 0.1% fat; 20 g Green Sugar sweetener; 50 ml water; 10 g powdered gelatin; 6 medium whole strawberries for the middle; 200 g yogurt with 0.1% fat; 10 g Green Sugar natural sweetener; 50 ml water; 5 g gelatin; 2-3 drops melon essence; 2 medium strawberries

Dessert - Light strawberry mini cakes by Miruna H. - Recipia

A whole strawberry is hidden in the middle of these light strawberry mini cakes, with a thin cocoa sponge and chilled yogurt cream. I wanted a lighter dessert without giving up something sweet; I eat mine cold, with a spoon, and save the strawberry slice on top for the last bite. Preparation: 30 minutes. Cooking: 19 minutes. Resting: 111 minutes. Total time: 160 minutes. Serves: 6. Approximately 125 kcal and 9 g protein per serving.

Ingredients

For the sponge

3 medium eggs
25 g Green Sugar natural sweetener
25 g Green Sugar natural sweetener
35 g cornstarch
25 g cocoa powder with 11% fat
1 g fine salt

For the strawberry yogurt cream

150 g hulled strawberries
250 g yogurt with 0.1% fat
20 g Green Sugar sweetener
50 ml water
10 g powdered gelatin
6 medium whole strawberries for the middle

For the yogurt cream

200 g yogurt with 0.1% fat
10 g Green Sugar natural sweetener
50 ml water
5 g gelatin
2-3 drops melon essence

For decorating

2 medium strawberries

Preparation

1. Preheat the oven to 180°C. Separate the eggs and beat the yolks with 25 g sweetener until fluffy. 2. Beat the egg whites with 1 g salt, then add the remaining 25 g sweetener and beat until the whites hold stiff peaks. 3. Fold the yolks into the whites with 2-3 circular strokes. Sift the cornstarch and cocoa together, then fold them in in two batches. 4. Pour the mixture into a 32 x 22 cm baking pan lined with parchment paper. Bake for 10-15 minutes, until the sponge is cooked through, then leave it to cool for 20 minutes. Cut out 6 circles with 7 cm stainless steel rings and leave the sponge discs in the rings. 5. For the strawberry cream, bloom 10 g gelatin in 50 ml water for 10 minutes. Dissolve it over a double boiler for 2 minutes, then leave it to cool for 1 minute. 6. Purée 150 g hulled strawberries. Beat the purée with 250 g yogurt, 20 g sweetener and the dissolved gelatin. 7. Spoon 2 tablespoons of cream into each ring, place a whole strawberry in the middle of each, and chill for 10 minutes. 8. For the second cream, bloom 5 g gelatin in 50 ml water for 10 minutes, then dissolve it over a double boiler for 2 minutes. 9. Beat 200 g yogurt with 10 g sweetener, the dissolved gelatin and the melon essence. Divide the cream between the rings and chill the mini cakes for at least 1 hour, until set. Carefully remove the rings and decorate with slices of the remaining strawberries.

Notes

You can use 150 g of another seasonal fruit, puréed, instead of strawberries; the melon essence can be swapped for 2-3 drops of your favorite essence. They contain eggs and dairy, and the mini cakes keep covered in the fridge for up to 3 days. With black tea, they have something of a little cheesecake with a cocoa base. Choose ripe but firm strawberries so the purée doesn't turn watery. If the berries for the middle are large, cut them in half before assembling.