With my habit to ferment everything, I’m in possession of at least three types of fermented milk products on any given day. I never let myself run out of farmers cheese, yogurt and kefir, and of course there is homemade cream cheese, sour cream, butter or ryazhenka.
I created the recipe for Probiotic Mousse Cake trying to incorporate more live beneficial bacteria into my kids’ meals. I change the ingredients based on what I have on hand. But as a rule, I try to use a homemade soft cheese (farmers or cream cheese) and one fermented milk – kefir, yogurt, or ryazhenka. The only constant is whipping heavy cream or sour cream, which adds mousse-like lightness to this cake.
It took me a few tries to figure out a perfect amount of gelatin. Too little would create a soupy mess, and too much –Â rubber texture. I think I did find perfection – firm but tender, melt-in-your-mouth bite.
The presentation of this cake is beautiful – my kids just beg for it. And of course, I’m happy knowing they are eating something this wholesome. I use a minimum amount of sweetener in most my recipes, including this one, so feel free to add more to suit your taste.
You can use your favorite crust recipe for the base layer, or even skip it completely.
HOW TO MAKE PROBIOTIC MOUSSE CAKE
Ingredients
Crust:
1 cup einkorn flour
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons butter, cut into pieces
1 tablespoon sour cream, or 1 egg yolk
1/2 teaspoon vanilla extract
White Layer:
1.5 tablespoons (15g) gelatin + 1/3 cup water (90g)
4 tablespoons (30g) milk
1 cup (200g) heavy cream or sour cream (preferably homemade)
1 cup (200g) yogurt or kefir
1 cup (250g) farmers cheese, kefir cheese, or ricotta
1/2 cup maple syrup or mild honey (more if you like it sweeter)
Juice of one lemon
1 teaspoon vanilla extract
Top Layer:
1 tablespoon (7g) gelatin + 1/4 cup water
1 cup pureed fruit or berries, sweetened if you wish
Instructions
Crust:
Preheat oven to 350ºF.
In a mini food processor, place 1 cup einkorn flour, 1 tablespoon sugar and 1/4 teaspoon salt. Pulse once or twice to combine.
Add 4 tablespoons of chopped butter, 1 tablespoon sour cream and 1/2 teaspoon of vanilla.
Pulse several times, until the dough starts to come together.
Spread the dough in an 8 inch cake pan with removable sides, poke with a fork several times. Bake for 12-15Â minutes.
White Layer:
Blend yogurt (or kefir), farmers cheese, maple syrup, lemon juice and vanilla. Leave in the blender.
Using a hand or stand mixer, whip cream until stiff peaks form.
In a small sauce pan, whisk together 1.5 tablespoon of gelatin and 1/3 cup water.
Add 4 tablespoons of milk, turn on low heat. Allow gelatin to just melt, remove from heat at once.
Add gelatin liquid to the blender and pulse a couple of times to incorporate.
Gently transfer the blender content into the bowl of whipped cream; fold with a spatula. Don’t over mix.
Pour onto the crust. Refrigerate for 2-3 hours, or until firm.
Top Layer:
In a small sauce pan, combine 1 tablespoon of gelatin with 1/4 cup water. Simmer until gelatin melts.
Add gelatin liquid to pureed fruit or berries, whisk well. Pour on top of the white layer. Refrigerate until firm.
Probiotic Mousse Cake
Ingredients
CRUST
- 1 cup einkorn flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 tablespoons butter cut into pieces
- 1 tablespoon sour cream or 1 egg yolk
- 1/2 teaspoon vanilla extract
WHITE LAYER
- 1.5 tablespoons 15g gelatin + 1/3 cup water (90g)
- 4 tablespoons 30g milk
- 1 cup 200g heavy cream
- 1 cup 200g yogurt or kefir preferably homemade
- 1 cup 250g farmers cheese, or kefir cheese, or ricotta
- 1/2 cup maple syrup or mild honey more, if you like it sweeter
- Juice of one lemon
- 1 teaspoon vanilla extract
TOP LAYER
- 1 tablespoon 7g gelatin + 1/4 cup water
- 1 cup pureed fruit or berries sweetened, if you wish
Instructions
CRUST
- Preheat oven to 350ºF.
- In a mini food processor, place 1 cup einkorn flour, 1 tablespoon sugar and 1/4 teaspoon salt. Pulse once or twice to combine.
- Add 4 tablespoons of chopped butter, 1 tablespoon sour cream and 1/2 teaspoon of vanilla. Pulse several times, until the dough starts to come together.
- Spread the dough in an 8 inch cake pan with removable sides, poke with a fork several times. Bake for 12-15 minutes.
WHITE LAYER
- Blend yogurt (or kefir), farmers cheese, maple syrup, lemon juice and vanilla. Leave in the blender.
- Using a hand or stand mixer, whip cream until stiff peaks form.
- In a small sauce pan, whisk together 1.5 tablespoon of gelatin and 1/3 cup water. Add 4 tablespoons of milk, turn on low heat. Allow gelatin to just melt, remove from heat at once.
- Add gelatin liquid to the blender and pulse a couple of times to incorporate.
- Gently transfer the blender content into the bowl of whipped cream; fold with a spatula. Don't over mix.
- Pour onto the crust. Refrigerate for 2-3 hours, or until firm.
TOP LAYER
- In a small sauce pan, combine 1 tablespoon of gelatin with 1/4 cup water. Simmer until gelatin melts.
- Add gelatin liquid to pureed fruit or berries, whisk well. Pour on top of the white layer. Refrigerate until firm.
Notes
- Kefir is more sour than most yogurts, and sour cream is more sour than cream.
- Depending on the type of fermented dairy you use, the taste of the white layer may vary, so try it for sweetness before adding gelatin.
2 comments
What type of gelatin do you use?
Hi, Ilona, I use Great Lakes grass fed gelatin (in orange can)