Strawberry Yogurt Mousse Cake Part 2 Food

STRAWBERRY YOGURT MOUSSE CAKE

Steps:

• Preheat oven to 350° F. Butter an 8-inch round pan and line with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Slowly add butter and mix on low-medium speed until crumbly.
• In a measuring glass, whisk together egg whites, milk, and vanilla. Add ½ of wet mixture to mixing bowl at medium speed. Add remaining half of wet mixture and continue to mix until combined.
• Transfer batter to prepared pan. Bake for 20-30 minutes until cake is set and golden in color. Insert a toothpick in center of cake to test doneness. Let sit in pan for a couple of minutes before molding. Let cool to room temperature on wire rack. Slice cake into desired thickness.
• Place 8 inch cake ring (2-inch high) on serving plate. Line cake ring with an acetate strip (2.5inch high strip). Place cooled cake inside cake ring.
• In a medium bowl, whisk together yogurt and sugar. Set aside.
• Fill a small bowl with ice cold water to bloom gelatin sheet for 3-5 minutes. Squeeze out excess water from gelatin. Place soft gelatin sheets into strawberry puree. Microwave mixture 10 seconds at a time until gelatin has melted. Transfer to a large bowl and let cool slightly.*If using gelatin powder: stir gelatin powder into strawberry puree. Let sit for 5-7 minutes until gelatin powder has absorbed moisture. Then, microwave mixture 10 seconds at a time until gelatin mixture is melted and smooth.
• Add sugar yogurt mixture to slightly cooled strawberry puree. Mix until combined.
• In another bowl, whip heavy cream to soft peaks. Add whipped cream to the strawberry yogurt mixture in three additions. Gently fold cream into mixture.
• Arrange sliced strawberries around the perimeter of cake ring on top of white cake. Pour strawberry yogurt mousse over white cake into cake ring. Use a mini offset spatula to spread mousse into an even layer. Place in refrigerator to chill for 15-30 minutes(or longer) while you prepare jelly glaze.
• In a bowl of ice cold water, bloom gelatin sheet for 3-5 minutes. Squeeze out excess moisture.*If using gelatin powder: Stir gelatin powder in ¼ cup (2 oz) cool water. Let sit for 5 minutes until gelatin has absorbed liquid.
• Place bloomed sheet gelatin in a small bowl of 2 oz water with strawberry puree and sugar. Microwave for 10 seconds at a time until gelatin has melted. Whisk to ensure smooth consistency. Let cool to room temperature.*If using gelatin powder: Stir gelatin mixture with strawberry puree and sugar. Microwave for 10 second intervals until gelatin mixture has melted. Whisk to ensure smooth consistency. Cool to room temperature.
• Take out chilled mousse cake and pour room temperature jelly glaze over cake. Use a torch to remove any bubbles or foam that may form. Return to fridge to let jelly glaze set. Keep in fridge until ready to serve.

STRAWBERRY MOUSSE CAKE

Steps:

• CAKE: Butter and flour the bottom and sides of a 9 inch springform 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 thoroughly.
• Transfer to prepared pan.
• Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
• Let cool in pan on wire rack.
• If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
• MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
• Rinse, hull and puree berries.
• In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
• Remove from heat.
• Warm softened gelatin over low heat until clear and syrupy.
• Stir into strawberry mixture.
• Transfer to a large bowl and chill to consistency of raw egg white.
• Whisk in the yogurt.
• Whip cream until form; fold into mousse and return to fridge.
• SYRUP: In a small saucepan bring water and sugar to a boil.
• Remove from heat, cool and stir in liqueur.
• ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
• Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
• Drizzle half the syrup evenly over the cut side of each of the 2 halves.
• Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
• Set remaining layer, cut side over mousse, pressing gently.
• Cover and chill thoroughly, overnight if possible.
• Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
• CREAM FROSTING AND GARNISH: Rinse and hull berries.
• Slice thinly.
• Whip cream until it's stiff and firm.
• Sweeten with sugar and spread evenly over top and sides of cake.
• Arrange berry slices in circle around the top and bottom edges of the cake.
• Refrigerate until serving time, which should be within the following hour or two.

STRAWBERRY YOGURT MOUSSE CAKE, PART 2

Steps:

• Cake prep, Cont: Arrange sliced strawberries around the perimeter of the spring form pan on their ends on top of cake layer. Spread mousse in an even layer around and over berry slices. Chill for at least 30 minutes. Remove springform ring. Slice and serve with additional strawberry puree to top.