Berries, vanilla & ganache cake 🙌
I created this recipe because I wanted to have something soft, refreshing and chocolaty for a BBQ day and it was so right!
This combination of soft base, berries jelly, vanilla mascarpone cream and ganache is just perfect for any occasion. It's refreshing and stays fresh for days.
Cake is easy to make but will require a bit more effort and it's best to start preparing it the day before because we are using gelatin and gelatin needs at least 8 hours to set right.
Trust me, it will be totally worth it!
If the cake is cut into 40 squares, nutrition facts per piece are:
Total carbs: 4 g
Net carbs: 3.3 g
Fat: 6.2 g
5 egg whites
1 tbsp cider vinegar
2,5 tbsp sweetener
1 tbsp olive oil
1 tsp baking powder
165 g almond flour
50 ml water + 1/2 tsp sweetener
400 g frozen mixed berries
1 tbsp sweetener
200 ml water
100 ml whipping cream
150 g mascarpone
1 tbsp vanilla extract
1 tbsp sweetener (taste to see)
150 g dark chocolate
150 ml whipping cream
Preheat the oven to 175°C
Whisk the egg whites with 1 tbsp cider vinegar until stiff
In another bowl, stir together 2,5 tbsp sweetener, 1 tbsp olive oil, 1 tsp baking powder and 165 g almond flour and, using a spatula, gently fold the egg whites in that mixture
Grease the sides of the baking tin with some butter and place the parchment paper on the bottom. Pour the batter on the parchment paper and bake at 175°C for 30 minutes
After 30 minutes, take the base out and poke it with a fork all over. Stir 50 ml of water with 1/2 tsp sweetener and pour it over the base evenly and leave to rest.
In a non stick pot, cook 400 g of berries with 200 ml water and 1 tbsp sweetener until soft and then puree them using your immersion blender. Add gelatin and leave to cool a bit. Pour the berries over the base evenly and leave in the fridge until firm
Once the berries jelly has set, prepare the vanilla cream by mixing 100 ml whipping cream, 150 g mascarpone, 1 tbsp vanilla extract, 1 tbsp sweetener (taste to see) until firm. Using a spatula, gently line the vanilla cream over the berries and again leave it in the fridge or freezer to cool because we need this one to be really cold and firm before we pour ganache over it.
For ganache, in a non stick pot (medium temperature) cook 150 ml of cream until hot. Remove from the stove and add 150 g of chocolate broken in pieces. Stir with a spatula until chocolate melts and the ganache is thick. Leave ganache to cool at room temperature and then gently pour it over the cooled vanilla cream.