Hi!
Today I have a special post for you with a unique recipe. My birthday is approaching, so on this special occasion, a recipe for my favorite type of cake, which is the Currant Mousse Cake with Ferero Rocher cream
Sponge Hazel- Ingredients:
- 10 g ground hazelnuts or ready-made nut flour (we recommend Tree Nuts)
- 1 teaspoon of cocoa
- 30 g of almond flour
- 40 g erythitol/ xylitol or other sweetener
- a pinch of gluten free / or regular baking powder
- 1 egg
- 30 g of melted and cooled butter
Instructions:
Preheat the oven to 200° C. Prepare a cake tin (or rim) with a diameter of 15 cm (line the bottom with baking paper).
Mix the sifted dry ingredients and set aside. In a separate bowl, beat the egg with sugar until fluffy and light. Pour the dry ingredients into the egg mass and mix gently with a spatula. Then pour in the melted butter and mix gently until the ingredients are combined. Transfer the dough to the form or rim and place in a preheated oven. Bake for about 8 minutes or until the stick is dry. After this time, remove the cake from the oven and let it cool. Separate the sponge cake from the tin only when it has cooled down completely.
Currant jelly- Ingredients:
- 250 g blackcurrant (can be frozen)
- 50 g erythitol/ xylitol or other sweetener
- 1 tablespoon of lemon juice
- 2 teaspoons of gelatin
Instructions:
Pour gelatin with a small amount of water and leave to swell for about 10 minutes. Place the currants (frozen ones do not need to be thawed first) in a pot with any sugar and lemon juice and heat until the xylitol dissolves and the fruit releases its juice. Then rub them through a sieve after to remove the skins (I didn’t do this because I like to feel the whole fruit in the cake). Add the swollen gelatin to the hot currant puree and mix until it dissolves. Pour the jelly onto the baked and cooled chocolate mousse and put it in the fridge for a few hours. After cooling, remove from the mold and gently separate from the edge foil.
Ferero Rocher Cream : Ingredients:
- 45 g roasted hazelnuts
- 20 g milk chocolate (you can use more)
- 30 g of gosh chocolate
- 250 g mascarpone
- 130 g Fit Vegan Nutella of my own , which you can buy here / or normal Nutella
Instructions:
Chop the nuts, melt the chocolate and combine them. Whip the mascarpone with Fit Vegan Nutella – but make sure it is not stiff. Add the chocolate – cooled down and combine. Form a ball and put it in the freezer for 2-3 hours. I recommend making it in advance.
Currant mousse – Ingredients:
- 350g of blackcurrant
- 80g erythitol/ xylitol or other sweetener
- 2 tablespoons of lemon juice
- 15 g of gelatin
- 400 g whipping cream
Instructions:
Proceed exactly as in points 1 – 4 when preparing the currant jelly. Then whip the cooled heavy cream and add it to the cooled fruit puree. Mix gently just until combined. The currant mousse prepared in this way will set very quickly, so start assembling the cake immediately.
Assembly is very simple and most enjoyable. put something stiff under the silicone mold. Fill the mold with 1/3 of the fruit mousse. Place the jelly with baked chocolate mousse on top. Fill the mold with the rest of the currant mousse. Place the sponge cake on top and press gently so that the edges of the cake are embedded in the mousse. My mousse hardened very quickly and I had a problem with it, as you can see in the photo. Place the prepared cake in the freezer for at least a few hours. I usually prepare the cake even a few days in advance. I take it out of the freezer on the day of serving, just before icing it.
Chocolate Icing
Melt 150g of dark chocolate in the cream – the amount of cream depends on you – you want it to be a mousse, add half a teaspoon of coconut oil, melt everything and pour it onto the cold cake with circular movements. decorate with your favorite fruit and it’s ready
Enjoy !