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The most inspired summer desserts are, of course, the refreshing ones, based on fruits. A cake with raspberries, kiwi, black cherries, nectarines and red currant with a fine yoghurt mousse and light whipped cream on a crunchy almond biscuits base is a perfect treat any time of day.
Even if you don't have any birthday anniversary, it's worth trying this fragrant, delicate and refreshing cake. It has few calories (obviously, for a small portion :) ) and will not damage your silhouette.
Ingredients:
- 1 cup of ground almonds, 1 cup of ground nuts
- 100 gr melted butter
- 5 tbsp sugar (or fructose) - for the base
- 250 gr fresh raspberries
- 350 gr berry yoghurt (the classic one is also good)
- 250 gr liquid cream with low fats
- 100 gr sugar - for cream (I did not put sugar, i have replaced it with 5 tbsp of natural forest fruit syrup)
- 25 gr of gelatin
- natural berry syrup (optional)
- for decor: 2 envelopes of Tort Gelee, 3 kiwi, 3 nectarines, some black cherry, red currants
First we make the base. Mix the almonds with the ground nuts, sugar or fructose.
Pour the melted butter and mix.
Then put the base into a ring cake pan and put it in the oven to 160 degrees, for about 5 minutes until lightly browned. Let the base cool.
Separately, we make the yoghurt cream-mousse with whipped cream and raspberries. In a bowl, whip the cream with 2-3 tablespoons of sugar (or fructose).
Put the gelatin in a 100 ml glass of water. When the gelatin is hydrated (is swollen and has absorbed all the water), melt it in a kettle with a little berry juice (made from syrup). DO NOT boil it, just dissolve well.
In another bowl, pour the yoghurt and 5 tablespoons of fruit syrup.
Pour the dissolved gelatin over the yoghurt.
Gradually add the whipped cream.
Mix until it is completely blended.
When the base is chilled, pour the cream over it and add raspberries.
Level the cream over raspberries and put it in the refrigerator.
In 2 hours the mouse is completely stiff. Prepare the decorative gelatin as written on the envelope. Cut the fruits. Decorate the cake with fruits, pour the jelly and then pour another layer of fruits (you can put only one layer, but I wanted a thicker fruit setting).
Allow to cool another hour and then serve.
Delicious!
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