Green Joy Cake
Strawberry Jelly and Vanilla Cream Cake: A Refreshing Delight
Introduction
Welcome to the world of sweet delights! Today, I will share with you the recipe for a spectacular cake that will not only delight your taste buds but also bring a touch of freshness to your tables. This cake with strawberry jelly and vanilla cream is perfect for any special occasion, but also for moments when you want to indulge in something truly special. With a fine texture and delicate flavors, this cake is a healthy choice due to the ingredients used.
Total preparation time: 4 hours (including cooling time)
Number of servings: 10 servings
Necessary Ingredients
For the Pistachio Joconde Sponge:
- 100 g ground pistachios
- 4 tablespoons Green Sugar (or white sugar, in a 1:1 ratio)
- 3 medium-sized whole eggs
- 3 egg whites
- a pinch of salt
- 1 tablespoon Green Sugar
- 1 teaspoon barley powder (or Matcha tea, for a vibrant color)
- 20 g sifted flour
- 25 g melted and cooled butter
For the Syrup:
- grated zest of ½ lime
- 80 ml water
- 1 tablespoon Green Sugar
For the Strawberry Jelly:
- 450 g fresh strawberries
- a handful of mint leaves
- 4 tablespoons Green Sugar
- 5 sheets of gelatin
- 50 ml cold water
For the Vanilla Cream with Mascarpone:
- 100 ml milk
- 1 vanilla pod
- 2 egg yolks
- 4 tablespoons Green Sugar
- 2 sheets of gelatin
- 50 ml cold water
- 300 ml whipped cream
- 150 g mascarpone
- 50 ml brandy (optional, for a more intense flavor)
For Decoration:
- 80 g chocolate with 80% cocoa
- 3-4 tablespoons chopped pistachios
- fresh mint leaves
- a few strawberries for decoration
A Bit of History
Jelly cakes have a long-standing tradition, appreciated for their combination of textures and vibrant flavors. This cake, inspired by classic recipes, combines the elegance of a refined cake with the naturalness of healthy ingredients. By using Green Sugar, the recipe becomes not only delicious but also more figure-friendly, perfect for those who want to enjoy a guilt-free dessert.
Step-by-Step Preparation
1. Preparing the Pistachio Joconde Sponge:
- In a large bowl, mix the whole eggs with Green Sugar until the mixture doubles in volume and becomes frothy. Add the ground pistachios and mix well.
- In another bowl, beat the egg whites with a pinch of salt and one tablespoon of Green Sugar until they form stiff peaks. Gently fold this foam into the pistachio mixture using a spatula to avoid losing air.
- Add the sifted flour and melted butter, mixing carefully. Divide the batter in half and bake each part in a 22 cm diameter cake pan lined with parchment paper at 180°C for 15-20 minutes, until the edges turn golden. Check with a toothpick to see if the sponge is baked.
2. Preparing the Syrup:
- In a small saucepan, add water and Green Sugar. Heat over medium heat until the sugar completely dissolves. Remove from heat and add the lime zest. Allow the syrup to cool.
3. Preparing the Strawberry Jelly:
- Hydrate the gelatin sheets in cold water according to the package instructions. In a blender, blend the strawberries with the mint leaves until you get a smooth puree. Strain the puree through a sieve to achieve a uniform texture without seeds.
- In a saucepan, add the strawberry puree along with Green Sugar and gently heat, stirring until the sugar dissolves. Remove from heat and add the hydrated gelatin, stirring quickly until completely dissolved. Pour the jelly into a 22 cm mold lined with plastic wrap and refrigerate for 3-4 hours until set.
4. Preparing the Vanilla Cream with Mascarpone:
- Hydrate the gelatin sheets in cold water. In a saucepan, bring the milk to a boil along with the split vanilla pod. Remove from heat and let it infuse.
- In a bowl, mix the egg yolks with Green Sugar, then add the hot milk while continuously stirring. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the cream thickens and coats the back of a spoon. Remove from heat and add the hydrated gelatin, stirring until dissolved.
- Allow to cool, then fold in the whipped cream and mascarpone, mixing until it becomes a smooth cream. Add brandy, if using, for extra flavor.
5. Assembling the Cake:
- Use the pan in which you baked the sponges. Place the first sponge layer, soaking it with the lime syrup. Pour half of the vanilla cream and freeze for 20 minutes to set.
- Place the strawberry jelly on top, then the last sponge layer, which you also soak. Cover the cake with the remaining cream and refrigerate to set.
6. Decorating the Cake:
- Melt the chocolate in a bain-marie and use a piping bag to create an elegant pattern around the edge of the cake. Allow the chocolate to set, then remove the parchment paper.
- Sprinkle the chopped pistachios on top and decorate with a few fresh strawberries and mint leaves.
Practical Tips
- If you want an even healthier version, you can replace the mascarpone with a vegan alternative, such as a mix of tofu and almond milk.
- Make sure all ingredients are at room temperature before starting preparation. This will help achieve a more homogeneous texture.
- Gelatin can be replaced with agar-agar for a vegan version of the jelly.
Frequently Asked Questions
1. Can I use other fruits for the jelly?
Of course! You can experiment with fruits like raspberries, blueberries, or peaches to achieve different flavors.
2. Is this cake suitable for vegans?
You can adapt the recipe using vegan ingredients, such as almond milk, tofu for mascarpone, and a natural sweetener.
3. How long can the cake be kept in the fridge?
The cake can be kept in the fridge for 3-4 days, but it is best consumed within the first 2 days.
This is a cake that not only delights the senses but also brings joy in every slice. Share it with your loved ones and enjoy the beautiful moments spent together!
Ingredients: Joconde Sponge with Pistachio: 100g ground pistachio, 4 tablespoons Green Sugar, 3 medium whole eggs, 3 egg whites, a pinch of salt, 1 tablespoon Green Sugar, 1 teaspoon barley powder (or Matcha tea for color), 20g sifted flour, 25g melted and cooled butter. Syrup: zest of 1/2 lime, 80ml water, 1 tablespoon Green Sugar. Strawberry Jelly: 450g strawberries, a handful of mint leaves, 4 tablespoons Green Sugar, 5 gelatin sheets, 50ml cold water. Vanilla Cream with Mascarpone: 100ml milk, 1 vanilla pod, 2 egg yolks, 4 tablespoons Green Sugar, 2 gelatin sheets, 50ml cold water, 300ml whipping cream, 150g mascarpone, 50ml brandy.
