Ingredients

Vanilla Sponge Biscuit

  • 270 grams (9.5 ounces) flour
  • 260 grams (9.2 ounces) sugar
  • 225 grams (8 ounces) eggs
  • 190 milliliters (0.8 cup) milk
  • 70 grams (2.5 ounces) butter
  • 10 grams (0.35 ounces) yoghurt powder
  • 8 grams (0.28 ounces) baking powder
  • 2 grams (0.07 ounces) salt

Soaking

  • 75 grams (2.6 ounces) strawberry puree
  • 50 grams (1.76 ounces) water
  • 30 grams (1.06 ounces) sugar

Yoghurt & Strawberry Mousse

  • 140 grams (4.9 ounces) strawberry yoghurt
  • 100 grams (3.5 ounces) whipping cream
  • 60 grams (2.1 ounces) strawberry puree
  • 50 grams (1.76 ounces) water
  • 50 grams (1.76 ounces) powdered sugar
  • 10 grams (0.35 ounces) gelatin

Strawberry Ganache

  • 100 grams (3.5 ounces) white chocolate
  • 50 grams (1.76 ounces) strawberry puree
  • 10 grams (0.35 ounces) butter

Frosting

  • 450 grams (16 ounces) cream cheese
  • 110 grams (3.9 ounces) thick strawberry yoghurt
  • 75 grams (2.6 ounces) white chocolate

Equipment

  • Kitchen Scale

    Accurate measurements are key to perfect pastries; invest in a good digital kitchen scale for best results.

  • Baking Rings

    Essential for shaping your sponge biscuits and mousse; opt for adjustable rings to save space.

  • Sifter

    Sifting flour ensures a lump-free batter, which is crucial for the lightness of your sponge.

  • Hand Mixer

    An electric hand mixer will make whipping ingredients quick and easy; look for a model with multiple speed settings.

  • Wire Rack

    A wire rack allows for even cooling, which is crucial for the texture of the sponge.

  • Cling Film

    Wrap your cooled sponge in cling film to keep it moist and luscious before assembly.

  • Microwave

    Melting gelatin and chocolate can be efficiently done in a microwave; keep an eye on the timing to avoid overheating.

  • Immersion Blender

    This tool will help in achieving a smooth ganache, ensuring all ingredients are well-blended.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). Prepare two 18 cm (7.09 inches) diameter rings. Using a good quality non-stick baking ring or lining the rings with parchment paper can make the extraction much easier.

Step 2

2. Sift the flour, and mix it with salt, yoghurt powder, and baking powder. Sifting ensures no lumps in your dry mixture, giving you a smooth batter.

Step 3

3. In a small saucepan, heat the butter and milk together until the butter dissolves completely.

Step 4

4. In a mixing bowl, whip the eggs with sugar until light and fluffy using a hand mixer or stand mixer on medium-high speed for about 5 minutes.

Step 5

5. Gradually fold the dry and liquid ingredients into the egg mixture in 2-3 stages, ensuring even consistency each time.

Step 6

6. Pour the prepared batter into the rings and bake for 35-40 minutes. Use a toothpick inserted into the center of the sponge to check for doneness—it should come out clean.

Step 7

7. Allow the finished sponges to cool on a wire rack. Once cool, wrap them in cling film and refrigerate for 8 hours.

Step 8

8. Slice each sponge in half to yield a total of 4 sponge layers.

Step 9

9. For the soaking syrup, heat the strawberry puree with water and sugar in a small pot until the sugar dissolves completely, then cool it down.

Step 10

10. For the yoghurt and strawberry mousse, soak the gelatin in cold water until bloomed. Heat the strawberry puree with powdered sugar until light steam appears. Remove from heat and add the yoghurt, mixing well.

Step 11

11. Melt the gelatin in the microwave until it is liquid. Add a small amount of the berry-yoghurt mixture to the gelatin, mix well, and then combine it with the remaining berry-yoghurt mixture. Whip the cream until soft peaks form and fold into the mixture.

Step 12

12. Pour the mousse into 16 cm (6.30 inches) diameter rings and freeze until set.

Step 13

13. For the strawberry ganache, heat the strawberry puree until it begins to steam and pour it over the chopped white chocolate. Stir until smooth.

Step 14

14. Add the butter to the mixture and blend with an immersion blender until smooth. Cover with cling film and refrigerate for 2-3 hours.

Step 15

15. For the frosting, whip the softened cream cheese with the cold yoghurt until smooth. Melt the white chocolate and let it cool slightly.

Step 16

16. Slowly add a small amount of the cream cheese mixture to the melted chocolate, mixing well. Then add the remaining cream cheese mixture and whip until smoothly combined. Use this frosting immediately as desired.

Servings

Imagine slicing through a beautifully layered pastry, with each bite offering an explosion of strawberry and creamy goodness. Serve this delightful creation at your next gathering, paired with a glass of chilled rosé or a cup of herbal tea. For a more upscale presentation, consider adding a dollop of homemade whipped cream and a mint leaf on top. If you’re serving this to kids, miniature versions of the pastry can be a hit, offering individual portions that are as visually appealing as they are delicious. You could also serve the pastry alongside a fruity salad to balance the sweet and tangy flavors. This versatile masterpiece pairs wonderfully with seasonal berries, making it perfect year-round.

Variations

To make this recipe gluten-free, simply substitute all-purpose flour with a high-quality gluten-free flour blend, and make sure all other ingredients are certified gluten-free. For a vegan version, replace the eggs with a vegan egg substitute, such as flaxseed meal mixed with water. Use plant-based butter and coconut milk to replace dairy butter and milk. Swap out the cream cheese and whipping cream for their vegan counterparts, and use agar-agar instead of gelatin. This way, everyone can indulge in this strawberry delight regardless of dietary restrictions.

Faq

  • How do I prevent my sponge cake from sinking?

    Make sure not to open the oven door during baking, as sudden temperature changes can cause the sponge to collapse.

  • Why is my frosting too runny?

    Your cream cheese and yoghurt might be too warm; ensure they are properly chilled before whipping together.

  • Can I use frozen strawberries instead of fresh?

    Yes, frozen strawberries can be used to make the puree, but be sure to thaw and drain any excess liquid to avoid a watery consistency.

  • What's the best way to melt gelatin?

    Soak the gelatin in cold water first, then carefully melt it in the microwave in short bursts to prevent overheating.

  • How can I make my ganache smoother?

    Use an immersion blender to blend the ganache until smooth, and ensure all ingredients are at room temperature before mixing.

  • Can I prepare parts of this recipe in advance?

    Yes, the sponge cakes and mousse can be prepared a day ahead and stored in the fridge, but assemble and frost the pastry on the day of serving for best results.

Nutrition facts

Vanilla biscuit cake with strawberry yoghurt mousse
Recipe Yield:12 servings
Calories:Approximately 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:15g
Saturated Fat:9g
Protein:5g
Total Carbohydrate:50g
Total Sugars:35g