Kulinarya Jan 12 - Sugar Free Mocha Cake

 

The first month new year which always results in new years resolutions or goals.  This month's Kulinarya theme is to make a healthy version dish of a birthday favorite hosted by Pearl of Sassy Chef and Thea of Words and Nosh.  This completely coincides with one of my goals this year.   Attempt to be healthier.

For any celebration, I always expect some sort of cake.  My personal favorite is mocha cake with a fluffy layer of butter cream.  Not the healthiest of food.  But I used Agava sugar instead of regular sugar.  I did question if it would work well since I had to whip the eggs into a medium peak but it came out beautifully.

Instead of putting frosting throughout the cake, I just topped the cake used fresh strawberries as a filling.  In my head, less frosting, fresh fruit, and no sugar justifies as healthy.  This is why I battle with my weight for years.  I used LaFuji Mama's strawberry shortcake recipe with this.

Sponge Cake
4 Eggs separated
1/2 Cups of Agava Sugar
3 Tbs of Milk, at room temperature
1/2 Tsp Vanilla Extract
14 Tbs of Cake Flour Sifted (could use coconut flour or rice flour for gluten free)
2 Tbs of Melted Butter (I used low fat butter that is mixed in with yogurt)

1 Tbs of Instant Coffee

Directions for Sponge Cake

1. Preheat the oven to 350F. 
2. Heat the milk slightly and than add the coffee.  Make sure it is well dissolved.
3. Add the agava sugar to the egg whites and beat the egg whites until they reached a medium peak.
4. Add the egg yolks one at a time to the egg white mixture while folding in the yolks until they are incorporated.
5. Add the coffee mixture, vanilla extract, and butter to the batter and gently fold them into the batter.
6. Pour the cake batter into the prepared pan (8 inch or I used long snack cake molds).  Bake for 25 to 30 minutes. 
7. Let  it cool.

For the stabilized whipped cream frosting:
1 Tsp of Unflavored Gelatin
4 Tsp of Cold Water
1 Cup of Cold Whipping Cream (less calories than heavy whipping cream by a little)
1/6 Cup of Agava Sugar
1/2 Tsp of Vanilla Extract

To make the Stabilized Whipped Cream Frosting:

1. Place the cold water in a small saucepan than sprinkle the gelatin onto the water.  Let stand for 5 minutes.
2. Heat the saucepan on a low heat than stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
3. In a mixing bowl, combine the whipping cream, agava, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  
4. Then whip the mixture at high speed until stiff.

To assemble the cake:

1. Slice the cake(s) in 1/2.  
2. Arrange the strawberries on the lower 1/2.
3. Spread the whipped cream frosting on top.
4. Serve

I tried to make a sour cream frosting with brown sugar.  

Since I was a child, I would eat strawberries with brown sugar and sour cream.   I decided to make a frosting with that flavor combination.  I did have to use powdered sugar to stiff up the frosting.