Kefir Mousse Cake with Prunes and Nuts

Low-calorie kefir mousse and chocolate-nut sponge cake. Cake made from affordable ingredients, no heavy cream or butter required. Serve with tea or coffee.
cook time: 5h
Chloe Benton
Kefir Mousse Cake with Prunes and Nuts

Nutrition Facts (per serving)

195
Calories
7g
Fat
28g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Salt 0.5 g
Sugar (120 grams per cake, 100 per mousse) 220 g
Wheat flour 80 g
Water 100 ml
Vanillin 1 g
Cocoa 18 g
Eggs 1 pc
Walnuts 50 g
Sour cream (15%. 120 gamma — for the cake, 50 — for impregnation, 200 — for the mousse.) 370 g
Baking powder 5 g
Gelatin 15 g
Soda 0.5 g
Prunes 250 g
Kefir 500 g

Recipe instructions

Step 1

Step 1
Mix flour, cocoa, baking powder and salt.

Step 2

Step 2
Finely chop the nuts.

Step 3

Step 3
Beat the egg with 120 grams of sugar for 4-5 minutes until foamy.

Step 4

Step 4
Add 120 grams of sour cream and beat well again.

Step 5

Step 5
Add the dry mixture to the liquid mixture and quickly knead the dough.

Step 6

Step 6
Add chopped nuts, stir in carefully and quickly.

Step 7

Step 7
Place the dough in a pan lined with baking paper and smooth it out. Bake in an oven preheated to 180 degrees. In a 24 cm mold — 30 minutes, in a 20 cm mold — 40 minutes.

Step 8

Step 8
Cool the finished cake in the pan for 5 minutes, remove and place on a board or wire rack.

Step 9

Step 9
Coat the hot cake with 50 grams of sour cream and leave to cool on a wire rack.

Step 10

Step 10
Pour gelatin into 100 ml of water and leave to swell according to the instructions on the bag. Rinse prunes and dry. If it is hard, pre-fill with warm water for 30 minutes.

Step 11

Step 11
Grind the prunes into puree with a meat grinder or blender. It is better to use it as finely as possible so that the mousse is more homogeneous.

Step 12

Step 12
Beat kefir, 100 grams of sugar and 200 grams of sour cream for 4-5 minutes.

Step 13

Step 13
Add prune puree, vanillin, melted gelatin and beat for another 5 minutes. While beating, add baking soda.

Step 14

Step 14
Place the completely cooled cake in the mold ring. The ring can be wrapped in cling film.

Step 15

Step 15
Pour the mousse onto the crust and refrigerate for at least 3 hours.

Additional rubrics

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