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
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Servings
Variations
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.