This Strawberry Yogurt Mousse Cake is a decadent dessert that combines silky strawberry vanilla sponge cake with tangy strawberry yogurt mousse creating a refreshing and sophisticated flavor blend that is simply irresistible. okay again.
Ingredient
Strawberry Sponge Cake
2 eggs, separated
1/2 cup (100g) sugar, divided equally
Lemon peel of a lemon
1/2 teaspoon (3g) vanilla extract
3 tablespoons (45ml) vegetable oil
3 tablespoons (45ml) water
3/4 cup + 1 tablespoon (110g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1g) salt
9 oz (250g) fresh strawberries, chopped
2 tablespoons (20g) all-purpose flour, for mixing
strawberry sauce
10 oz (300g) fresh or frozen strawberries
1/3 cup (70g) sugar
2 tablespoons (30ml) lemon juice
Strawberry Yogurt Mousse Cake
2 ¼ teaspoons (7g) gelatin powder
3 tablespoons (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cups (300ml) whipping cream
To decorate
fresh strawberries
Vanilla rolled wafer cake
powdered sugar, for dusting
Instruct
Prepare strawberry vanilla wafers.
Preheat oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate the whites from the yolks.
In a medium bowl, mix the yolks with 1/4 cup (50g) sugar, lemon zest and vanilla extract until creamy and pale yellow. Gradually mix in the oil and then add the water.
Mix baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a tablespoon of beaten egg whites into the yolk mixture, then gently fold the yolk mixture into the beaten whites.
Put chopped strawberries in a bowl and mix with 2 tablespoons of flour.
Gently fold the strawberries into the dough.
Pour the dough into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Let cool for about 10 minutes. Remove from pan and cool completely on a rack.
Meanwhile, prepare the strawberry sauce.
Put chopped strawberries, sugar and lemon juice in a small pot and place over medium heat, boil for about 10 minutes until thickened. Remove from heat and set aside to cool.
Reserve 3 tablespoons (45g) strawberry sauce.
Prepare strawberry yogurt mousse.
Dissolve the gelatin in cold water and let it bloom for about 5 to 10 minutes. Dissolve over low heat and drizzle remaining strawberry sauce over top. Mix to combine.
In a large bowl mix yogurt with powdered sugar. Add strawberry gelatin mixture and mix well.
In another bowl, beat the cooled cream until stiff peaks form. Gradually fold in strawberry yogurt mixture.
Assemble the cake.
Invert the cake onto a serving plate.
Drizzle 3 tablespoons of reserved strawberry sauce evenly over the cake.
Place a ring around the cake. Line an acetate sheet around the cake and pour strawberry yogurt mousse over the cake. Smooth the top.
Leave in the refrigerator for at least 4-6 hours or overnight.
Decorate the cake with half a fresh strawberry and vanilla wafers. Sprinkle with powdered sugar. Enjoy!
