The Little Epicurean

May 27 2013

Strawberry Yogurt Mousse Cake

Strawberry Mousse Cake

I have been waiting all year to make this cake.  Last weekend I drove up to Oxnard to get a flat of freshly picked strawberries.  Now that strawberries are in season, I am pleased to introduce you to one of my favorite cakes.  Say hello to my Strawberry Yogurt Mousse Cake.

Strawberry Yogurt Mousse Cake

This cake is magical.

The bottom layer is a buttery and crisp shortbread cookie crust.  There is a thin layer of strawberry jam adhering a light white cake to the cookie bottom.  Fresh strawberries line the perimeter of the cake bringing a pop of color and excitement.  The majority of the cake is made up of a smooth and slightly tart strawberry yogurt mousse.  And a transparent strawberry gelatin tops the cake and brings everything together.

Strawberry Yogurt Mousse Cake

I love the different textures and flavors within this one cake.  It never gets boring as each spoonful is a new surprise.  Each eater can enjoy the cake as they please.  My mom likes to eat all the yogurt mousse first.  My dad likes to have a little of each layer with every bite.  There is no wrong way to eat it, as long as you enjoy it.

Memorial Day kicks off the unofficial start of summer.  I hope everyone enjoyed the long weekend!

Strawberry Yogurt Mousse Cake

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Strawberry Yogurt Mousse Cake

Ingredients:

Shortbread Crust:

  • 8 Tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1 large egg yolk
  • 1 1/2 cups cake flour

White Cake:

  • 1/2+1/3 cup cake flour
  • 3/4 cup granulated sugar
  • 1/2 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 5 Tbsp unsalted butter, cut into tablespoons
  • 2 large egg whites
  • 1/2 cup whole milk
  • 1 tsp vanilla extract

Strawberry Mousse:

  • 8 oz plain nonfat (or low fat) yogurt
  • 3 oz granulated sugar
  • 3 sheets gelatin, bloomed
  • 9 oz strawberry puree
  • 10 oz heavy cream, soft peaks, chilled
  • strawberries, sliced, for garnish and decoration

Strawberry Jelly Glaze:

  • 1 1/2 sheets gelatin, bloomed
  • 2 oz water
  • 2 oz strawberry puree
  • 1 oz granulated sugar

Directions:

Shortbread Crust:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar and salt. Mix until smooth. Scrape down sides of the bowl as needed.
  2. Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low until the dough is crumbly and moist- about 45 seconds.
  3. Dump dough onto a lightly floured surface and press dough together into a cohesive mass. Press down until dough is about 1/2 inch thick. Wrap tightly in plastic wrap and let chill in the refrigerator for at least 30 minutes until cold.
  4. Preheat oven to 350 degrees F.
  5. Place chilled dough on a lightly floured surface. Divide dough in half. Roll out one half of dough into a even layer of about 1/4'' thick. Place an 8-inch cake ring over the dough. Trace a circle around the outside of the cake ring.
  6. Gently lift dough and place it on a parchment lined baking sheet. Use a dough docker or a fork to dock/punch holes all over the dough. Bake in a preheated oven until dough is a nice golden brown- about 20-30 minutes. Let crust cool in pan for a couple of minutes before transferring to wire rack to cool to room temperature.
  7. Save remaining half of dough for other recipes. Dough can be kept in fridge for up to 3 days or frozen for up to two weeks.

White Cake:

  1. Preheat oven to 350 degrees F. Butter an 8-inch round pan and line with parchment paper. Set aside.
  2. 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.
  3. In a measuring glass, whisk together egg whites, milk, and vanilla. Add 1/2 of wet mixture to mixing bowl at medium speed. Add remaining half of wet mixture and continue to mix until combined.
  4. 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.
  5. Place shortbread crust on a parchment lined sheet tray. Place 8 inch cake ring around crust. Line cake ring with an acetate sheet. If desired, spread a thin layer of strawberry jam over shortbread crust. Gently place cooled cake on top of shortbread crust.

Strawberry Mousse:

  1. In a medium bowl, whisk together yogurt and sugar. Set aside.
  2. Fill a small bowl with ice cold water to bloom gelatin 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.
  3. Add sugar yogurt mixture to slightly cooled strawberry puree. Mix until combined.
  4. 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.
  5. 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.

Strawberry Jelly Glaze:

  1. In a bowl of ice cold water, bloom gelatin sheet for 3-5 minutes. Squeeze out excess moisture.
  2. Place bloomed 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.
  3. 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.

I recommend these gelatin sheets: Gelita and PerfectaGel

   

23 Responses to “Strawberry Yogurt Mousse Cake”

  1. May 28, 2013
    5:16 pm
    Julia says...

    It’s really spectacular! Beautiful job!

  2. May 28, 2013
    8:36 pm

    beautiful! i’m impressed :)

    • Maryanne replied...

      Thanks, Chelsea! :)

  3. May 29, 2013
    10:29 pm
    Karen says...

    Wooh this look beyond amazing!!!! I want to make it one day definitely!! It must taste divine!
    Actually, what is the difference between gelatin sheets and gelatin powder like Knox? I wonder why the professional pasty chefs often opted for gelatin sheets instead…. Thanks!!

    • Maryanne replied...

      Thanks, Karen! Gelatin sheets and gelatin powder are pretty much the same thing in different forms. I prefer using gelatin sheets because that’s what I am used to. One advantage of sheet gelatin is there is no chance of having undissolved granules in your final product.

      I like to use silver gelatin sheets (160 bloom) by Gelita. Bloom refers to the strength of the gelatin. I think Knox powdered gelatin is roughly about 225 bloom.

  4. May 30, 2013
    5:50 pm
    Jeannie says...

    What a beautiful cake! I love how you get the strawberries to stick on the side!

  5. May 31, 2013
    5:38 pm
    Carole says...

    Lovely work, Maryanne! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

  6. May 31, 2013
    8:47 pm
    Carole says...

    Maryanne, thanks for stopping by at the cake extravaganza! I have signed up to follow you with my new friend Bloglovin. It would be neat if you followed carole’s chatter too. Cheers

  7. July 14, 2013
    7:26 pm
    Terry Z says...

    I made this cake last night. The first layer was disastrous. The dough was crumbly and would not come together, even after refrigerating for more than 1/2 an hour. I pressed it into a spring form anyway, just to keep it together and baked it. When I removed it, it came completely apart. Could not use. The rest of the cake, mousse and gelatin layers were successful. I had to approximate the amount of gelatin (powder), and play with the liquid amount in the mousse, as I could not find sheets at any of the grocery stores. Unlike straight gelatin desserts, this starts to sag a bit if not kept refrigerated. I had it on a table during dinner for presentation ( which was beautiful!). But by the end of dinner, it was starting to melt a bit. I would still make again. Will search for gelatin sheets.

    • Maryanne replied...

      Thanks for the trying out the recipe. It really makes a big difference when you use gelatin sheets (silver strength gelatin sheets). It can be difficult to find them in stores; I suggest finding them online. In my experience working in restaurants, gelatin sheets has been the norm because it is very reliable and consistent. I’m glad you liked the rest of the cake :)

  8. December 9, 2013
    10:04 pm

    Your picture is so gorgeous!

    Anyway your recipe inspired the filling for my berry charlotte, thanks so much. I made it for a girl’s night, and everyone oah’ed over it – really like the idea of gelatin and yogurt in moussses. In the future, I’ll have to make your whole cake when I have the chance, but the filling was great.

    http://chefuy.blogspot.com/2013/11/berry-charlotte.html

    • Maryanne replied...

      Thanks Natalie! I checked out your site and your cake looks wonderful!

  9. December 16, 2013
    3:25 pm
    Ana Alvarez says...

    is the Shortbread Crust necessary for the cake or can i make it without it?

    • Maryanne replied...

      Hi Ana, the shortbread crust isn’t necessary. I include it in the cake for texture. Since the mousse and sponge cake are both soft, the crust makes the cake more exciting. I also find it easier to serve with the hard bottom. If you are pressed for time, no need to make the crust bottom.

  10. April 16, 2014
    5:47 pm
    Amalia says...

    The cake looks fantastic, and I want to make it my self, but there is no recipe..please help?

    • Maryanne Cabrera replied...

      Hi Amalia, the recipe should be up now. Happy baking!

  11. May 22, 2014
    3:53 pm
    marcela says...

    Hi, love this cake, looks delicious, but how do I unmold it after everything´s done?

    • Maryanne Cabrera replied...

      Hi Marcela, the cake is built inside a cake ring lined with an acetate sheet. Once the cake is finished, you simply lift up the cake ring. Here is an example of a cake ring: http://amzn.to/1jAPB8H

  12. May 23, 2014
    6:55 pm
    marcela says...

    Hi, so I line the ring with the acetate sheet, but wouldn´t it form wrinkles or lines on the cake? I want it to look exactly as the picture? =)

  13. May 24, 2014
    8:56 am
    marcela says...

    I´m sorry I just found out what acetate sheet is, I thought it was baking paper, hence my previous question.
    Ok, but now I have another question, since I´m not using a regular pan but a ring, won´t the mousse slip out or leak at the bottom?

    • Maryanne Cabrera replied...

      No, not if you use the gelatin sheets correctly. If you are afraid, use a cheesecake mold with a removable bottom- however you won’t get the same clean lines as an acetate lined ring mold.

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