Coffee cream cake with berries - sugarfree!

Another one of my cakes that you can make completely sugarfree if you want, but it works with sugar just as well. All the sugar I put in this one was two packs of vanilla sugar but you can leave that out and substitute it with xylitol.

I baked a sponge cake in a medium sized cake ring, the recipe is in one of the previous posts, in case you need a bulletproof recipe for a sponge cake. This one is made of 7 eggs, containing only xylitol and the above mentioned vanilla sugar that can be left out.

Ingredients for the coffee cream:

• 500 grs of mascarpone
• 400 grs of whipping cream 
• 1 pack of express gelatine fix
• 1 cup of coffee brewed in half a cup of water
• liquid sweetener 

Fruits on top: blueberries, raspberries, red currant and blackberries but obviously it's up to you what you want to decorate your cake with.

Whip the cream and carefull whisk in the mascarpone, add the coffee and the sweetener and give it a thorough stir. It probably won't be thick enough so you will have to use the gelatine fix. Just pour it in and mix the whole cream again thoroughly. Taste it, make sure it's sweet enough and that you don't need to add more coffee.

Cut the sponge cake in three layers, and top the bottom layer with the coffee cream, lots of it! :) Sprinkle some of the red currant on top of the cream and cover it with the next layer of sponge cake. Do it all over again, then place the last layer on top.

Cover the whole cake with the leftover cream and arrange the rest of the fruit on top, any way you like. I would recommend putting the cake in the fridge for a couple of hours, so that it can set and the sponge cake can absorb some moisture from the cream.

Tortilla wraps with tuna and chicken seasoned with herbs

I like wrapping things in tortillas because there's no limit to the versions that you can come up with. There is only one trick to it: you have to warm the tortillas up otherwise they will break. I don't recommend microwaving them, it's a lot better if you throw them in a dry and hot pan, and give each side no more than 30 seconds. It's healthier and they will taste even better. If you don't know how to wrap a tortilla, you might find this link useful:

https://www.youtube.com/watch?v=5GOnGbTHqN8  

 6 tortillas (25 cms in diameter) should easily serve 4 people.

Ingredients for the tuna filling:

• 1 can of tuna in brine
• 2 tablespoons of mayo
• juice of quarter of a lemon
• salt
• freshly ground pepper

Drain the tuna and with loosen up the chunks with a fork, add the mayo and the lemon juice, the salt and the pepper and give it a thorough stir. You want to taste it and add more lemon juice or salt, if needed.

Ingredients for the chicken:

• one chicken breast fillet
• salt
• freshly ground pepper

Slice the chicken breast up any way you like really, I cut it into thinner slices, and cook each side for only a couple of minutes so that they don't become dry. Don't forget to sprinkle some salt and pepper on top of each side.

Ingredients for the sauce with herbs:

• 3 tablespoons of sour cream
• 1 tablespoon of mayo
• 1 handful of chives
• 1 handful of thyme
• a bit of parsley
• salt
• freshly ground pepper 

Chop all of the herbs fine, the thyme leaves you only need to pick from the stems, and add everything to the mayo and sour cream. Add the salt and the pepper, stir it and then taste!

There's only one thing left to do: fill the tortillas and wrap them up. What I added to the one with chicken was iceberg salad, ruccola, cherry tomatoes cut in halves, finely chopped spring onions, some cheese and of course the sauce. The one with the tuna also had some ruccola in it, along with spring onions, tomatoes, cheese and I tried one with sauce in it, it was awesome!