Strawberry Pine Nut Mirror Cake (with Natreen sweetener)

Artificial sweeteners used in this recipe were to avoid sugar and calories. Sugar adds calories, and that cause weight gain with no end. But let's face the cruel reality: removing sugar from cakes and desserts doesn't automatically make them low-calorie and healthier. The cake tastes lighter, but I ate twice much more than usual. Next time, I will just use the real sugar or honey. No more sugar substitutes.

#Mousse:	#Strawberry Mirror:
1 circle 9-inch Sponge cake 400 g Magerquark angiesrecipes / Cottage cheese 300 g 3.5% Plain yogurtangiesrecipes 6 leaf Gelatin sheets 4 tbsp Natreen powdered sweetenerangiesrecipes 5 tbsp Water 100 g Pine nuts angiesrecipes, roasted 200 g Heavy cream angiesrecipes 400 g Strawberries, sliced	1 package Oetker Strawberry glaze powder angiesrecipes 1 tbsp German Natreen powdered sweetener 250 ml Water

1. Whip together quark, yogurt and sweetener in a mixing bowl until blended. Soak the gelatin sheets in water until soft, about 5 minutes. Stir over the low heat until dissolved. Combine 4 tablespoons of quark mixture with the gelatin, then blend it with the rest of the quark mixture. Add in the roasted pine nuts and chill for 10 minutes. Whip the heavy cream until soft peaks form and fold into the quark mixture.
   
   
2. Place the 9-inch cake in the bottom of the cake ring lined with a cake cardboard. Surround the cake ring with sliced strawberries and scrape the mousse onto the cake layer in the pan and smooth the top with a spatula. Covered with a plastic wrap and refrigerate at least 4 hours until filling is set.
   
   
3. Put the strawberry glaze powder and sweetener in a small pot filled with water. Stir to blend and bring them to a boil over the medium heat until smooth. Cool glaze until barely lukewarm, about 15 minutes. The glaze should be thick but still with a pourable gel consistency. Take out the mousse cake from the fridge and cover with a layer of strawberry slices in the desired pattern. Gently pour over the strawberries and refrigerate for 1 hour or until glaze is firm. Unmold mousse cake with the help of a hot towel. Slice and serve with strawberries if desired.
   
   

Steamed Spelt Wholewheat Twisted Carrot Rolls - Hua Juan

Twisted Rolls or Hua Juan in Chinese are steamed buns (with scallions, sesame seeds, peanut, etc. ) twisted into a beautiful flower pattern.

• 200 g German #550 flourangiesrecipes
  
  
• 100 g Spelt wholewheat flourangiesrecipes
  
  
• 4 g Instant dry yeastangiesrecipes
  
  
• 165 g Honey carrot juice at room temperatureangiesrecipes
  
  
• 1 tbsp Corn oil
  
  
• 1 stalk Spring onion, finely chopped
  
  
• 1/2 tsp Black pepper salt

1. In a mixing bowl, combine flour, triticum spelta and instant yeast together. Make a well in the middle and pour in the carrot juice. Mix on slow speed until you have a dough that holds together. Adjust the amount of carrot juice, adding more or less as needed. Turn the speed of the mixer to medium and knead until it is smooth and elastic.
   
   
2. Prove the dough in a bowl covered with a plastic film until it has increased in volume distinctively, about 45 minutes. Press out the air and roll it out into a large rectangle. Brush the surface with oil and sprinkle the black pepper salt and chopped spring onions over. Roll up and divide it into 16 portions. Take each piece and, with the cut sides facing outward, use chopsticks to press down lengthwise in the middle so that the layers of both sides extend outward beautifully.
   
   
3. Arrange the rolls in the steamer lined with cheese cloth. Cover it with a plastic film and set aside for 15 minutes. Steam the twisted rolls over a pot of boiling water on strong heat. Turn the heat off and leave the steamer covered for 2 minutes before serving.