Strawberry Yogurt Mousse Cake
This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse creating a refreshing and delicate blend of flavors that is simply irresistible.
Ingredients
Strawberry Sponge Cake
- 2 eggs , separated
- 1/2 cup (100g) sugar , divided
- Lemon zest of a lemon
- 1/2 tsp (3g) vanilla extract
- 3 tbsp (45ml) vegetable oil
- 3 tbsp (45ml) water
- 3/4 cup + 1 tbsp (110g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 9 oz (250g) fresh strawberries , chopped
- 2 tbsp (20g) all-purpose flour , for tossing
Strawberry Sauce
- 10 oz (300g) fresh or frozen strawberries
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) lemon juice
Strawberry Yogurt Mousse Cake
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 9 oz (250g) Greek yogurt
- 1/4 cup (30g) powdered sugar
- 1 ¼ cup (300ml) whipping cream
For Decoration
- fresh strawberries
- vanilla wafer rolls
- powdered sugar , for dusting
Instructions
Prepare the strawberry vanilla sponge cake.
- Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/4 cup (50g) sugar, lemon zest and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
- Incorporate the baking powder and flour into the yolk mixture and set aside.
- In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
- Continue mixing until soft peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Place the chopped strawberries into a bowl and toss with 2 tablespoons of flour.
- Gently fold the strawberries into the batter.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.
Meanwhile, prepare the strawberry sauce.
- Place chopped strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 10 minutes until thickens. Remove from heat and set aside to cool.
- Reserve 3 tablespoons (45g) of strawberry sauce.
Prepare the strawberry yogurt mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the remaining strawberry sauce. Mix to combine.
- In a large bowl mix yogurt with powdered sugar. Add strawberry gelatin mixture and mix to combine.
- In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold into the strawberry yogurt mixture.
Assemble the cake.
- Invert the cake onto a serving platter.
- Spread the reserved 3 tablespoons of strawberry sauce evenly over the cake.
- Place a cake ring around the cake. Line an acetate sheet around the cake and pour the strawberry yogurt mousse over the cake. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with fresh strawberry halves and vanilla wafer rolls. Dust with powdered sugar. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 333kcalCarbohydrates: 37.9gProtein: 7.5gFat: 17.2gSaturated Fat: 8.5gCholesterol: 116mgSodium: 91mgPotassium: 206mgFiber: 1.5gSugar: 26.3gCalcium: 97mgIron: 1mg