Strawberry Yogurt Mousse Cake
Strawberry Yogurt Mousse Cake (Makes one 8-inch cake) Ingredients CAKE 3 room-temp. eggs 100g sugar 90g flour 20g melted butter SYRUP 50ml water 40g sugar MOUSSE 8oz light yogurt 3oz sugar 4 sheets gelatin 600g strawberries, pureed (Measure out 9oz) 8oz heavy cream strawberry slices for decoration SAUCE 2 1/2 sheets gelatin 2oz water strawberry puree (leftovers after measuring out 9oz) 1 oz sugar Instructions CAKE Line an 8-inch springform pan with parchment paper. 1. Place bowl of eggs on top of bowl with hot water. With a hand-mixer, beat until foamy. Preheat the oven to 180 degrees C. 2. Remove bowl from hot water and add sugar in three additions, beating on high for 1 minute after each addition. Beat on low for 30 seconds. Mixture should be thick, pale and ribbony. 3. Sift in the flour and fold. Mix a spoonful of batter with melted butter and pour it back into the batter. Fold until everything is incorporated, do not mix further. 4. Pour batter into prepared pan and bake for 15 minutes until golden brown and toothpick comes out clean. SYRUP 1. In small saucepan, heat water and sugar on low heat until it boils over to the center. 2. Remove cooled cake from pan. Slice the cake in half with a breadknife. Set one of the layers onto a plate and brush on a thin layer of syrup. 3. Wrap a cake collar around it. Set aside the rest of the cake for whatever you want to do with it. MOUSSE 1. Whisk together yogurt and sugar. Set aside. 2. Bloom the gelatin. Squeeze out moisture then place in small saucepan with strawberry puree. Melt at low heat, stirring, just until gelatin has melted. 3. Transfer strawberry mixture to a medium-large bowl, let it cool slightly. Add the yogurt mixture and stir together. 4. With a hand-mixer, beat heavy cream to soft peaks. Gently fold it into the strawberry mixture in three batches. Make sure no streaks are left, scrape to the bottom. 5. On the earlier cake wrapped with collar, arrange strawberry slices around the perimeter. Pour in the mousse mixture. Refrigerate for 2 hours. SAUCE 1. Meanwhile, bloom gelatin and squeeze out moisture. 2. Add the gelatin, strawberry puree, water, and sugar to a saucepan and melt at low heat stirring, just until gelatin has melted. 3. Cool in the refrigerator until cold to touch and spread the sauce on top of the mousse cake very slowly. Refrigerate again overnight. Enjoy! Strawberry Mousse and Sauce recipe adapted from The Little Epicurean: http://www.thelittleepicurean.com/2013/05/strawberry-yogurt-mousse-cake.html