Tort cu mousse de iaurt si fructe de padure/ Berries cake with yogurt mousse
 
Prep time
Cook time
Total time
 
This is the most refreshing cake I ever had! I know that I say this almost about all my cakes but, trust me, you won't regret if you try it! It has just the right amount of sugar and the combination with berries makes it neither too sweet nor too sour.
Author:
Recipe type: Desert
Serves: 10
Ingredients
  • Ingredients: form 24 cm
  • For the cake:
  • 4 eggs
  • 1 pinch cream of tartar (or a pinch of salt)
  • 4 tbsp sugar
  • 4 tbsp flour
  • Cream:
  • 400 ml plain yogurt (6% fat)
  • 350 ml whipping cream (35% fat)
  • 3 tbsp icing sugar
  • 10 gr gelatin (granules)
  • Jelly:
  • 350 gr frozen berries (or fresh)
  • 4 tbsp granulated sugar
  • 10 gr gelatin
  • Decoration:
  • 150 ml whipping cream
  • coconut flakes
Instructions
  1. Method:
  2. Cake: (either use a cake mix, Betty Croker for example, either use the recipe above)
  3. •Separate egg yolks and beat the egg whites with a pinch of cream of tartar (or just a pinch of salt). The cream of tartar is a white powder that helps the whites to be beaten extremely well!
  4. •Add sugar spoon by spoon and mix well after each addition, until the whites become shiny
  5. •Then add the yolks one at a time and then use a spatula to incorporate the flour,stiring from the bottom up
  6. •Preheat the oven to 180 º C (360F) and bake the cake (approx. 15 -20 min) in a cake pan with the diameter 24 cm.
  7. •Let it cool on a rack and then you can cut it in two.
  8. Fruit Jelly:
  9. Put in a saucepan the berries with sugar and cook them about 10 min on low heat until sugar dissolves. Then leave the fruits cooling down slightly and crush them in the blender. Leave them aside until yogurt is ready.
  10. Cream:
  11. •Hydrate gelatin in warm water (water should cover gelatin). After hydratation, dissolve the gelatin on steam bath or in the microwave for 30 seconds.
  12. •Mix the whipping cream until stiff peaks form,do not overmix! Mix enough to be firm!
  13. •Add the gelatine (disolved and cooled).Gelatine and yogurt should be the same temperature!
  14. •The other 10 gr of gelatine put it in the fruit jerlly and stirr it well.
  15. •Mix the whipping cream with yogurt (pour the yogurt gradually in the cream) then sift one tbsp of icing sugar and stir after each addition
  16. •Pour half of the fruit puree in the yogurt cream and homogenize well (the cream will have a pink colour and a delicious taste)
  17. •In a special removable ring for cakes, put the first half of the sponge cake, then add half of the yogurt cream and pour half of the jelly above (using a spoon) and gently create irisation with a knife (as shown in the pictutres)
  18. •Put the second layer of the sponge on the top and pourthe remaining yogurt cream and then theremaining fruit puree, creating the same design.
  19. • Refrigerate the cake at least 4 hours before you will take it out from the ring
  20. •The sponge cake it is very fluffy and light.
  21. •After cooling time has passed, carefully remove the detachable ring (possibly draw the blade of a knife around the edges to detach nice)
  22. •Decorate with coconut flakes on the sides and on the top I used whipping cream, but you can leaveit just like that!
  23. Enjoy! I assure you that you will!
Recipe by gabriela cuisine at https://gabrielacuisine.ro/tort-cu-mousse-de-iaurt-si-fructe-de-padure/