Ingredients
Vanilla sponge biscuit
flour
270g
9.45oz
1cup
18tbsp
sugar
260g
9.10oz
1cup
17.42tbsp
egg
225g
7.88oz
1cup
15tbsp
milk
190g
6.42fl oz
butter
70g
2.45oz
0.28cup
4.69tbsp
yoghurt powder
10g
0.35oz
0.67tbsp
baking powder
8g
0.28oz
0.54tbsp
salt
2g
0.07oz
0.13tbsp
Soaking
strawberry puree
75g
2.63oz
0.30cup
5tbsp
water
50g
1.69fl oz
sugar
30g
1.05oz
2tbsp
Yoghurt & strawberry mousse
strawberry yoghurt
140g
4.90oz
0.56cup
9.38tbsp
whipping cream
100g
3.38fl oz
strawberry puree
60g
2.10oz
4tbsp
water
50g
1.69fl oz
powdered sugar
50g
1.75oz
3.35tbsp
gelatin
10g
0.35oz
0.67tbsp
Strawberry ganache
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
strawberry puree
50g
1.75oz
3.35tbsp
butter
10g
0.35oz
0.67tbsp
Frosting
cream cheese
450g
15.75oz
1.80cup
30.15tbsp
thick strawberry yoghurt
110g
3.85oz
0.44cup
7.37tbsp
white chocolate
75g
2.63oz
0.30cup
5tbsp
Method
Vanilla sponge biscuit
- Prepare 2 rings with a diameter of 18cm (7.09 inch).
- Sift the flour; mix it with salt, yoghurt powder and baking powder.
- Heat the butter and milk until the butter dissolves completely.
- Whip the eggs with sugar until light and fluffy.
- In 2-3 stages, alternately add the dry and liquid ingredients.
- Bake for 35-40 minutes at 356F (180C).
- Cool the finished biscuit on a wire rack, wrap in cling film, and put in the fridge for 8 hours.
- Then cut each sponge biscuit in half. In total, we get 4 biscuits.
Soaking
- Heat the puree with water and sugar until the sugar dissolves completely.
- Cool it down.
Yoghurt & strawberry mousse
- Soak the gelatin in cold water.
- Heat the strawberry puree with powdered sugar until light steam. Add yoghurt, and mix well.
- Melt the gelatin in microwave until liquid. Add a small amount of berry-yoghurt base to gelatin. Mix well, and add to the remaining mass.
- Whip the cream to soft peaks, and add to the main mass. Mix.
- Pour the mousse into 2 rings with a diameter of 16cm (6.30 inch). Freeze.
Strawberry ganache
- Heat the strawberry puree until light steam, and pour over chocolate. Mix until smooth.
- Add the butter, mash with an immersion blender.
- Cover with cling film in contact. Place in fridge for 2-3 hours.
Frosting
- Whip the cream cheese with cold yoghurt until smooth.
- Melt the chocolate.
- Add a small amount of cheese mass to the chocolate, and mix.
- Pour in the remaining cream, and whip until smooth. Use immediately.
