STRAWBERRY YOGURT MOUSSE CAKE

STRAWBERRY YOGURT MOUSSE CAKE image

Categories Fruit

Number Of Ingredients 21

Ingredients

8 Tbsp. unsalted butter
1/4 cup granulated sugar
1/4 tsp. sea salt
1 large egg yolk
1 1/2 cups cake flour (non-self rising)
1/2 plus 1/3 cup cake flour
3/4 cup granulated sugar
1/2 Tbsp. baking powder
1/2 tsp. sea salt
5 Tbsp. unsalted butter cut into tablespoons
2 large egg whites
1/2 cup whole milk
1 tsp. vanilla extract
Good quality strawberry jam
8 ounces plain yogurt
3 ounces granulated sugar
3 sheets gelatin
9 ounces strawberry puree
10 ounces heavy cream whipped to soft peaks and chilled
Strawberries sliced for garnish and decoration
Additional strawberry puree for serving

Steps:

In a bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar and salt. Mix until smooth. Scrape down sides of the bowl as needed. 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. Dump dough onto a lightly floured surface and press dough together. Press down until dough is about 1/2" thick. Wrap tightly in plastic wrap and chill for at least 30 minutes. Preheat oven to 350 degrees. Place chilled dough on a lightly floured surface and divide in half. Roll out 1 piece to about 1/4" thick. Place an 8" round over dough and cut around it. Gently lift dough and place it on parchment lined baking sheet. Dock the dough at back to a nice golden brown -- 20-30 minutes. Cool completely (crust will be pretty fragile). Freeze 2nd half of dough for another use. Preheat oven to 350 degrees. Butter an 8" pan and line with parchment. In a stand mixer, combine flour, sugar, baking powder and salt. Slowly add butter and mix on low-medium until crumbly. In a bowl, whisk together egg whites, milk, and vanilla. Add half of wet mixture to mixing bowl and beat on medium to combine. Add the rest of the wet and mix. Transfer batter to pan and bake for 20-30 minutes. Let sit a few minutes before unmolding. Allow to cool on rack. Slice cake crosswise to desired thickness. Place shortbread crust on bottom of 8" springform pan. Spread a thin layer of strawberry jam on shortbread and top with cake layer. Whisk together yogurt and sugar. Fill a small bowl with ice water to bloom gelatin for 3-5 minutes. Squeeze out excess water. Place gelatin into strawberry puree and microwave 10 seconds at a time until melted into puree. Cool slightly and mix into yogurt mixture. Add whipped cream to strawberry yogurt in three parts, folding gently. (See part 2)