This raspberry dessert has it all! Light and airy sponge cake flavored with pistachios. Crunchy chocolate disc with a raspberry gelatin on top. Sweet and creamy yogurt mousse topped off with white chocolate and raspberries. This dessert will satisfy all your cravings, and surprise you when you slice through the middle when raspberry sauce comes oozing out. Reward yourself with this mini treat!
This recipe takes about 4 to 5 hours to make. Serves 6 mini cakes.
• Half a cup of sugar
• 110 grams of all purpose flour
• 1 tsp of baking powder
• 50 ml of water
• 30 ml of oil
• 2 drops of green food coloring
• 4 egg yolks
• 5 egg whites
• One-eighth tsp pf cream of tartar
• 1 and three-quarter cup of frozen raspberries
• Half a cup of powdered sugar
• Juice of 1 orange
• 300 grams of yogurt
• 1 and three-quarter cup of cream
• 90 grams of sugar
• 20 grams of gelatin powder
To make the raspberry sauce, place the raspberries, and sugar in a blender.
Blend until smooth.
Place a sieve on top of a saucepan and pour the blended raspberries.
Boil the sauce and add the orange juice.
Pour the sauce into half a sphere ice cube tray and freeze overnight.
To make the sponge cake, preheat the oven to 180C.
Add the cream of tartar to the egg whites.
In a blender, add egg yolks, oil, pistachios, sugar, and water. Blend until smooth.
Transfer the mixture into a bowl and add the green coloring.
Use a sieve to mix in the flour and baking soda.
Whip egg whites with cream of tartar until you get soft peaks.
Gently fold the pistachio mixture into the egg whites.
Pour the mixture onto a baking tray and bake until the cake is firm. Use a knife to poke the cake, and if it comes up clean, it is done.
Once the cake has cooled, use a round cutter that will fit in your tin.
To make the yogurt mousse, add cream to the gelatin. Mix well and let it sit for a few minutes.
Microwave on high until it turns into a liquid.
In a bowl, whisk together the sugar, cream, and yogurt.
Gradually add the gelatin to the mixture.
To assemble, place the sponge cake at the bottom of the tin.
Add a little bit of yogurt mousse, add your chocolate crunch layer, top off with frozen raspberry mold, and then cover with yogurt mousse.
Once mousse reaches the brim of the tin, give it a shake to even it out. Freeze for an hour.
Remove from the tin, and garnish with raspberries and pistachios.
Ideas And Tips:
• If you are not a fan of pistachios, you can use any type of nut you want: walnuts, almonds or pecans. You can also opt for crushed cookies instead of a sponge cake.
• You can control the amount of sweetness of this dessert. You can leave out the sugar, or reduce the amount.
images – https://www.youtube.com/watch?v=erKRFeuUAlo
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