Yogurt and Genoise Sponge Cake

Yogurt and Genoise Sponge Cake

Delicious yogurt mousse cake with a Genoise sponge base and a glistening jelly topping

Time: 135 min · Servings: 10 · Calories: 355 kcal

Ingredients

Method

  1. Remove the top of the Genoise sponge cake to ensure a flat and stable surface.
  2. Place the cake base at the bottom of a mold.
  3. Whip the chilled cream in a large bowl until firm.
  4. Gradually fold the yogurt into the whipped cream, mixing gently to maintain the mousse-like texture.
  5. Clean the edges of the mold with paper towels to ensure a neat finish.
  6. Spread the mousse mixture over the cake base in the mold.
  7. Smooth the surface with a spatula and tap the mold gently against the table to remove air bubbles.
  8. Refrigerate the cake until completely set.
  9. Preheat the oven to 180 degrees Celsius.
  10. Bake the Genoise sponge cake for 25 minutes.
  11. Dissolve the gelatine in boiling water in a bowl and stir until fully integrated.
  12. Let the gelatine cool to room temperature until lukewarm.
  13. Pour the gelatine over the set cake, letting it fall gently over the back of a spoon to avoid damaging the mousse surface.
  14. Refrigerate the cake again until the top layer of gelatine is firm.
  15. Run a thin knife around the edge of the mold or use a blowtorch with a soft flame to carefully unmold.
  16. Place the cake on a doily-lined plate and decorate with cream or red berries if desired.

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Categories: Desserts & Baking · All recipes

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