Today’s lesson was Strawberry Yogurt Mousse Cake. My partner is back and I’m glad to have someone to laugh with and work with. It was a fun lesson albeit a little tiring with all that washing and cream beating. I have done this cake years ago and it is interesting to have a go again at this old bake new insights.
(Makes two 6-inch cakes)
Ingredients
For the sponge
- 140g egg whites
- 70g egg yolks
- 70g cake flour
- 70g and 25g sugar
- 16ml corn or canola oil
- 0.5 tsp vanilla extract
For the strawberry mousse (this is only enough for a 6-inch cake)
- 170g whipping cream
- 160g strawberry puree
- 35g plain yogurt
- 12g sugar
- 6g gelatine leaves
- 5g lemon juice
For the strawberry glaze
- 125g strawberry puree
- 45g caster
- 6g gelatine leaves
For decorations
- strawberries cut in halves
Method
For the sponge
- Line a baking pan with baking paper and preheat the oven at 170 degree C.
- Whisk eggs and 25g of sugar till light and fluffy.
- Whisk egg whites in a mixer fitted with a balloon whisk till frothy.
- Add sugar a tablespoon at a time and beat till medium peak.
- Fold the yolk mixture into the meringue.
- Sift flour into the yolk and meringue mixture and fold to combine.
- Add a spoonful of batter to the oil and mix through. This is to allow the resultant mixture to mix easily into the rest of the batter in the mixing bowl.
- Fold the oil batter into the rest of the better.
- Pour into prepared baking pans and bake in a preheated oven of 170 degree C for about 25 min.
- To test if the cake is ready, insert a skewer into the middle of the cake and if the skewer comes out clean, the cake is ready.
- Leave the cake to cool completely before use.
For the strawberry yogurt mousse
- Bloom gelatine leaves in cold water for about 5 minutes and squeeze the excess water out and leave aside for use later.
- Whisk the whipping cream to soft peak using a balloon whisk, you can do this free hand and work some muscles too.
- Warm puree, sugar and lemon juice in a saucepan till hot.
- Add bloomed gelatine and stir till well mixed.
- Add yogurt and stir through to mix well.
- Fold the whipped cream into the puree mixture till well mixed.
- Use the mousse quickly before the gelatine sets it.
For the strawberry glaze
- Soak gelatine leaves in cold water for about 5 minutes.
- Squeeze excess water from the soaked gelatine and set aside.
- Boil puree and sugar in a saucepan.
- Add the gelatine leaves and stir to make sure all the gelatine is melted into the puree.
- Cool to room temperature before using to glaze.
To assemble
- Slice the sponge into 2 layers.
- Line a cake ring with cling foil.
- Place a layer of sponge at the bottom of a cake ring.
- Line the sides of a cake ring with halved strawberries, making sure the strawberry slices is tightly lined against the surface of the cake ring.
- Pour in about half the mousse and level the mousse.
- Add the second layer of cake sponge.
- Pour in the rest of the mousse and level the mousse. Chill in fridge till set.
- Pour the cooled glaze over the top of the set mousse and return to chill in fridge.
