Strawberry-Yogurt Cake

Tom
Jun 11
2 min read

This recipe was originally posted on gospodarskilist.com and my version only has one small adjustment—instead regular strawberry yogurt we use sugar-free. The cake is wonderful, refreshing and perfect for summer gatherings!

Ingredients: Cake Sponge

• 2 eggs

• 60g sugar

• 65g all purpose flour

• 1tsp vanilla paste or extract

• pinch of salt

• 4g baking powder

Ingredients: Yogurt Mousse

• 500ml sugar free strawberry yogurt (I use Chobani)

• 300ml heavy cream

• 100g powdered sugar

• 20g gelatine (or use agar-agar)

• 500g fresh strawberries

Ingredients: Orange Blossom Syrup

• 50g sugar

• 50g water

• 1tsp orange blossom

Process: Cake Sponge

Preheat oven to 355°F (180°C). Grease and line with parchment a round 9” pan—set aside.

In a mixing bowl, beat eggs with sugar until pale, creamy, and

doubled in volume. Test by letting the batter fall of the whisk in a figure 8 pattern—it should stay afloat for at least couple seconds.

Sift in the flour, baking powder and salt then add vanilla.

Mix on lowest speed or fold with a spatula until it just comes together.

Transfer into a pan and bake for ~15 minutes.

Process: Yogurt Mousse

Sprinkle gelatine over 8 tablespoons of water and bloom for 10 minutes.

In the meantime whip heavy cream with powdered sugar and vanilla until medium stiff peak.

Fold 400g of the strawberry yogurt into the whipped cream.

After the 10 minutes, melt the gelatine on low heat and mix into to the leftover 100g of yogurt first. Then add the yogur-gelatine mix to the mousse and mix until combined. Fold in the chopped strawberries.