Strawberry Yogurt Mousse Cake Recipe

Instructions

Cake Sheet:

1. Put a bowl with eggs on a pot of hot water and add sugar and vanilla extract.
2. Continue stirring until the temperature reaches about 40 degrees Celsius and then take it out of the pot.
3. Place the bowl containing the butter and milk on top of the pot and heat it up with a double boiler (about 50 to 60 degrees).
4. Sift half of the flour and mix with a spatula, then add all the remaining flour and mix.
5. Put some dough in a bowl with butter and milk, mix it, then add it all to the main dough and mix.
6. Pour into an oven pan, tap the bottom to remove large air bubbles, and bake in a 175-degree oven for 40 minutes.

Strawberry Puree:

7. Add sugar to frozen strawberries and simmer over medium-low heat until thickened. (Mash halfway through).
8. Add lemon juice, boil a little more, remove from heat, and cool.
9. Add powdered gelatin to cold water, mix, and soak for at least 10 minutes.
10. Add whipped cream to the strawberry puree, mix, and heat the soaked gelatin in a microwave for about 15 seconds to melt.
11. Add the melted gelatin to the strawberry puree and mix evenly.
12. Cut the inside (15 cm) of the cake sheet (18 cm).
13. Cut the bottom to about 1.5cm thick and cover the outside with a cake sheet.
14. Pour all the strawberry puree and harden in the freezer for about 30 minutes.

Yogurt Mousse:

15. Add powdered gelatin to cold water and soak for at least 10 minutes.
16. Add sugar, vanilla extract, and lemon juice to Greek yogurt and mix.
17. Heat the soaked gelatin in the microwave for about 15 seconds to melt it, then add it to the yogurt mixture and mix.
18. Whip about 60% of the fresh cream, then add the yogurt mixture and mix evenly.
19. Pour some yogurt mousse into the cake and add strawberries.
20. Pour the yogurt mousse over the strawberries, cover, and harden in the refrigerator for about 3 hours.
21. Decorate the cake with whipped cream, place strawberries in the center, and decorate with strawberry leaves.