Holiday Baking with Truvia®

This is a Sponsored post written by me on behalf of Truvia® Natural Sweetener for SocialSpark. All opinions are 100% mine.

Now that Thanksgiving is over, I’m starting to make my list of recipes I want to try for Christmas dinner and more importantly, for Christmas desserts! Pinterest is a little overwhelming when it comes to the amount of ideas out there for AMAZING Christmas cookies. My mom and I really enjoy baking a wide variety of cookies and each year I really make the effort to try dessert recipes I haven’t tried before.

The best part is that Truvia® has a website available with tons of great dessert recipes for you to try out on your holiday guests! I’m particularly interested in trying out this amazing looking Chocolate Tiramisu Mouse Cake!!

Truvia® is designed for easy, at-home baking and is a blend of Truvia® natural sweetener and sugar.
Truvia® Baking Blend provides sugar-like taste and texture in recipes, but with 75% fewer calories and twice the amount of sweetness than sugar.

Baked goods made with Truvia® Baking Blend will have sugar-like texture and moistness and will bake and brown like recipes that are made with sugar.

One 1.5 pound bag of Truvia® Baking Blend has equivalent sweetness to 3 pounds of sugar, which is approximately 7 cups – enough to make 13 pies, 9 batches of cookies or 6 batches of brownies. Truvia® Baking Blend is available at retail stores nationwide in a 1.5 pound bag with a closeable, easy-to-use pour spout. AWESOME!

Let’s check out this amazing cake!

Chocolate Tiramisu Mousse Cake with Truvía® Natural Sweetener

Ingredients

  • For Chocolate Sponge Cake
  • 12cup all-purpose flour
  • 14cup unsweetened dutched cocoa powder
  • 18tsp salt
  • 34cup Truvía® natural sweetener spoonable*
  • 3 large eggs
  • 4 large egg whites
  • 18tsp cream of tartar
  • *or 40 packets of Truvía® natural sweetener
  •  
  • For Coffee Syrup
  • 14cup brewed coffee
  • 14cup coffee-flavored liqueur (e.g. Kahlua® brand)
  • 12tsp coffee extract
  • juice of 1 orange (approx 2 Tbsp)
  •  
  • For Tiramisu Mousse
  • 10 oz. reduced-fat cream cheese, room temperature
  • 12cup reduced-fat ricotta
  • 12cup fat-free evaporated milk
  • 1 tsp gelatin
  • 12cup Truvía® natural sweetener spoonable*
  • 14cup cocoa nibs, reserve 1 Tbsp to garnish
  • *or 28 packets Truvía® natural sweetener

Directions

Bake chocolate sponge cake:
  1. Preheat the oven to 400° F with a rack in the upper third. Spray a 17×12-inch rimmed baking sheet with pan spray and line the bottom with parchment paper.
  2. To make the cake, stir together the flour, cocoa and salt in a small bowl.
  3. Place the Truvía® natural sweetener into a measuring cup.
  4. Put the whole eggs into a mixing bowl. Using an electric mixer, beat the eggs with the whisk attachment at high speed for several minutes, until thick, pale and yellow. Slowly pour in the Truvía® natural sweetener in a slow and steady stream. Continue to whip the eggs for about 3 minutes. Add flour mixture into the eggs, and mix on low speed, just until incorporated. Increase speed to medium and mix well for 10–15 seconds.
  5. In a clean bowl using clean beaters, beat the 4 egg whites at high speed until frothy. Add the cream of tartar, then continue to beat until the whites hold a medium peak when you lift the beaters, about 2 minutes. A medium peak will look like a soft ice cream curl; it will arch and then curl back over.
  6. Use a large spatula, gently fold the whites into the cake batter until blended and no longer streaky.
  7. Transfer the batter to the prepared pan and smooth out the batter to make sure it’s as level as possible in the pan.
  8. Bake just until the cake feels soft and springy in the center when you press it lightly with your fingers, 6–8 minutes. Allow the cake to cool completely, about 30 minutes.
  9. Run a small paring knife around the perimeter of the pan to loosen the cake. Lay out a sheet of waxed paper slightly larger than the pan on a flat surface. Invert the pan over the waxed paper. Remove the pan and carefully peel the parchment paper off the bottom of the cake. Note: You will need an 8-inch round spring form cake pan to make the cake. If you do not have this, you can also layer the cake into an 8-inch trifle mold or glass bowl. To build the mousse cake, cut the cake into two 8-inch round pieces. Reserve the additional cake scraps for the center layer.
  10. Make coffee syrup: To make the syrup, combine all of the coffee syrup ingredients in a small bowl. Whisk together and set aside.
Make tiramisu mousse:
  1. Place 14 cup of the evaporated milk into a small pot. Whisk in the gelatin and allow to sit for 3 minutes to soften. Place the pot on the stove over medium heat and cook, while whisking, until hot and the gelatin has melted. Do not bring the mixture to a boil. Transfer the hot milk to a mixing bowl, add in the other 14 cup of evaporated milk. Place this into the freezer for 10 minutes to chill before beating.
  2. In the meantime, combine the Truvía®natural sweetener and cream cheese. Beat using an electric mixer on medium speed for 1–2 minutes. Add in the ricotta and beat for 1 minute.
  3. After 10 minutes, remove the evaporated milk from the freezer. The edges of the milk should be starting to set. Beat the milk for 4–5 minutes with an electric mixer on high speed. It should now resemble whipped cream.
  4. Spoon the cream cheese mixture into the evaporated milk, and mix for 1–2 minutes to combine.
Assemble cake:
  1. To assemble the cake, place the first cake circle into the bottom of the cake pan. Use a pastry brush or spoon 13 of the coffee syrup onto the cake. Spoon 13 of the tiramisu filling on top of the cake sponge and sprinkle half of the cocoa nibs on top.
  2. Layer the cake scraps in the center layer, neatly creating a circle that will cover the tiramisu filling beneath. Cover the cake sponge with ⅓ of the coffee syrup and top with 13 of the tiramisu filling and the other half of the cocoa nibs. Top with the final circle of cake. Cover the cake with the remaining coffee syrup. Top with the remaining mousse, cover with plastic wrap and refrigerate for at least 1 hour, up to overnight. To serve, dust the top of the cake with the cocoa powder. Sprinkle with the remaining Tbsp of cocoa nibs on top.
  3. If you are using a spring form pan, wrap a hot towel around the outside of the cake pan before you unlatch the sides of the pan. This will warm the pan and help it to smoothly pull away from the sides of the cake. Slice and serve.

Sounds AMAZING, right?? So tell me, what are YOUR favorite holiday recipes that could be recreated using Truvia®???  Visit the Truvia® website for more tips and information on Truvia® Baking Blend

 

Visit Sponsor's Site

Abbey

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>