Description
A light and refreshing dessert combining creamy yogurt and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 100 grams (1/2 cup + 1/3 cup) cake flour
- 150 grams (3/4 cup) granulated sugar
- 1/2 tablespoon baking powder
- 1/2 tsp kosher salt
- 70 grams (5 tbsp) unsalted butter, cut into tablespoons
- 70 grams egg whites (about 2 large eggs)
- 115 grams (1/2 cup) whole milk
- 1 tsp vanilla extract
- 227 grams (8 oz) plain nonfat or low-fat yogurt
- 85 grams (3 oz) granulated sugar
- 3 silver sheets gelatin, bloomed (or 4 tsp unflavored powdered gelatin)
- 255 grams (9 oz) strawberry purée
- 284 grams (10 oz) heavy cream, whipped to soft peaks, chilled
- Sliced strawberries, for garnish
- 1 1/2 silver sheet gelatin, bloomed (or 2 tsp unflavored powdered gelatin)
- 60 grams (2 oz) water
- 60 grams (2 oz) strawberry purée
- 30 grams (1 oz) granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round pan and line it with parchment paper.
- In a stand mixer with a paddle attachment, mix the cake flour, granulated sugar, baking powder, and kosher salt. Add the unsalted butter slowly, mixing on low-medium speed until crumbly.
- In another bowl, whisk together the egg whites, whole milk, and vanilla extract. Gradually mix this into the dry ingredients until fully combined.
- Pour the batter into the prepared pan and bake for 20-30 minutes, or until a toothpick comes out clean. Let it cool and slice it to your desired thickness.
- For the mousse, whisk the yogurt and granulated sugar in a bowl.
- Bloom the gelatin by soaking the sheets in cold water for 3-5 minutes. Squeeze out the water and mix the sheets into the strawberry purée. Microwave it in 10-second intervals until the gelatin is dissolved.
- Stir the yogurt-sugar mixture into the gelatin-strawberry purée until smooth.
- Whip the chilled heavy cream to soft peaks. Gently fold it into the strawberry-yogurt mixture in three parts.
- Set an 8-inch cake ring on a serving plate and line it with an acetate strip. Place the cake layer inside the ring.
- Arrange sliced strawberries around the edge of the cake. Pour the strawberry mousse over the cake and smooth the top. Refrigerate for 15-30 minutes while preparing the jelly glaze.
- Bloom the gelatin for the glaze by soaking it in cold water for 3-5 minutes. Heat the gelatin, water, strawberry purée, and granulated sugar in the microwave until the gelatin fully dissolves.
- Let the glaze cool to room temperature and pour it over the chilled mousse. Use a kitchen torch to get rid of any bubbles on the surface.
- Chill the cake until the jelly glaze sets.
Notes
Ensure that your heavy cream is chilled before whipping for better volume. Use fresh strawberries for the best taste, but frozen strawberries can work too if thawed and drained.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: strawberry cake, mousse cake, dessert, yogurt, easy cake