Does anyone have a recipe for Strawberry yogurt mousse cake?
Strawberry Mousse Cake SPONGE CAKE: 3 eggs, separated 1 pinch cream tartar 1/2 cup granulated sugar 1/4 tsp. grated lemon rind 1 tsp. vanilla 1/2 cup all-purpose flour 1 pinch salt STRAWBERRY YOGURT MOUSSE: 1 1/2 envelopes unflavored gelatin 1/4 cup cold water 2 cups whole strawberries 1/3 cup granulated sugar 2 tbsp. lemon juice 1/2 cup plain yogurt 1/2 cup whipping cream SYRUP: 3 tbsp. water 3 tbsp. granulated sugar 2 tbsp. strawberry or Kirsch liqueur CREAM FROSTING AND GARNISH: 2 cups strawberries 1 1/2 cups whipping cream 2 tbsp. granulated sugar CAKE: Butter and flour the bottom and sides of a 9-in. spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoro
1 x 400g packet digestive biscuits 200g unsalted butter, melted 500g strawberries, hulled 2tbsp lemon juice 75g (3oz) caster sugar 4 leaves gelatin, softened in cold water (or use 4 level tsp powdered) 250ml (9fl oz) Greek yogurt 1 x 284ml pot double cream 23cm (9in) loose-bottomed spring form cake tin Crush the biscuits in a blender, add the melted butter and mix well. Press the biscuit mixture into the base of the spring form tin. Place the strawberries and lemon juice in a blender and puree until smooth. Gently heat the puree and sugar in a saucepan until the sugar dissolves. Remove from the heat. Squeeze the excess water from the soaked gelatin leaves and add them to the strawberry mixture. Stir well until dissolved, then cool. When cold, whisk in the yogurt. Whip the cream until thick and fold into the strawberry mixture. Pour over the biscuit base and chill in the fridge for 6 hrs or overnight until set. Serve with a spoonful of Greek yogurt and strawberries.
