Having barriatric surgery can definitely restrict what you eat. It is also there in place to help change the bad habits that were most likely there for years. The most common misconception is that if you have barriatric surgery, then you can no longer eat the foods you ate before. This is completely incorrect. You don’t need to deprive yourself of anything, but it is important to eat in moderation and to have balance.
For me personally, I can’t digest a lot of foods that I ate before surgery, so I always like to try to remake those recipes in a healthier way. I love this specific mousse cake recipe because it is not overly sweet. When you have barriatric surgery, especially VSG, anything overly sweet can make you feel very sick. It also stays in the freezer which helps to keep it out of your daily reach, and only take it out when necessary.
This recipe is so simple, and can be modified depending on how many people you are
making it for. I personally made a small ring cake, and only did two layers, but you can definitely add layers or flavors.
Although this recipe is simple, it does have multiple steps in order to create the layers. It is important to follow the steps properly to create the perfect layered cake.
SO LET‘S GET STARTED!!!
🄸🄽🄶🅁🄴🄳🄸🄴🄽🅃🅂:
PRETZEL CRUST:
*2 c salted pretzels
*1/2 c melted butter
*3 tbs Splenda dark brown sugar
VANILLA MOUSSE:
*1 c lactose free whipping cream (any kind can be used)
*1/2 packet vanilla pudding powder
*1 tsp vanilla bean liquid/paste
CHOCOLATE NUTELLA MOUSSE:
*3 tbs Nutella
*1/2 c lactose free whipping cream (any kind can be used)
*1 tbs Fat free & Sugar Free Hershey’s Chocolate Syrup
PRETZEL CRUMBLE TOPPING:
*3 tbs pretzel crust mixture
*1 tbs sifted espresso powder
🅁🄴🄲🄸🄿🄴:
STEP 1 & 2: THE CRUST
*Take the pretzels and brown sugar and crush them (either by hand or in a food processor) until it becomes crumbs.
*Add melted butter to crumb mixture and mix together. After that add the mixture into the desired pan, and secure/pat flat. Make sure to grease the pan enough so that the mixture will stick to the bottom and the sides to create a higher pie like crust.
*Bake in the oven on 180 degrees for no more than 15 minutes. After it finishes baking, set it out to cool. It is very important not to start layering the cake if the crust is hot because the mousse will melt.
STEP 3 & 4: MAKING THE VANILLA/CHOCOLATE MOUSSE LAYERS
*In a mixer take the heavy cream, vanilla pudding powder, and vanilla bean liquid/paste. Mix on high together until your liquid becomes thick whipped cream with high peaks. Set aside in a bowl.
*Clean your mixing bowl.
*In a mixer take the heavy cream, Nutella, and chocolate syrup. Mix on high together until your liquid becomes thick whipped cream with high peaks. Set aside in a bowl.
FIRST LAYER:
*Take your pre-baked cooled crust, and your chocolate mousse. Pour the chocolate mousse mixture into the crust. Even out the layer, and put in the freezer for 20 minutes to set.
STEP 5&6: SECOND LAYER
*Take the cake out of the freezer. Take your vanilla bean mousse, and add it on top of the hardened chocolate layer. Even out the mousse. Put back in the freezer for 10 minutes.
STEP 7: THE TOPPING
*While the last layer is still a bit soft, take your leftover crust crumbles, and add the sifted espresso powder. Mix together and top the mousse with the crumbles.
*Put it back in the freezer for 20 minutes to set.
STEP 8: REMOVING THE RING
*Take the cake out of the freezer after the final layer has set.
*Let the cake sit out for 10 minutes.
*Gently open the springform ring pan and remove the ring.
*(If there is leftover cake the ring can be placed back on, and locked in place.)*
STEP 9: SLICE & SERVE
*Take a sharp knife and warm water. Heat the knife with the warm water, and slice the cake.
*Serve and Enjoy!!!!
*(This specific size can serve 6 people)*
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