Cake with Inka and fruit mousse

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!

 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.