Cake with yogurt mousse, apricots and blueberries

Cake with yogurt mousse

Cake with yogurt mousse, apricots and blueberries

 

Very easy, and delicious summer cake …

You will need:

For the sponge:
— 3 eggs,
— 90 g of sugar,
— 90 g flour
— 1 packet of vanilla sugar.

For the mousse:
— 500ml drinking yoghurt, preferably apricot or peach,
— 200 ml of whipping cream,
— 3 tbsp of gelatin,
— 2-3 tablespoons powdered sugar (to taste)
— 1 tbsp lemon juice,
— Article 2/3 of chopped apricots,
— 1 bag of special jelly cake,
— Apricots and blueberries.
How to cook:

1. Heat oven to 180 degrees. The square shape of the split or special grease, the bottom of a greased baking paper vystelit.

2. Beat eggs with sugar until fluffy. Gently stir in the sifted flour with a spatula. Pour the batter into the pan and bake for about 20 minutes until tender. Cool on a wire rack. The cooled cake to shift back into shape, if desired can be impregnated with the classic sugar syrup.

3. While the baked cake cools and preparing mousse. Gelatin pour 0.5 st yogurt at the time indicated on the package. Whip cream with powder and set aside. Ready to dissolve the gelatin in the microwave. It is important not to overheat! Connect with the first part of the remaining 1/4 of yogurt, then gently mix with the rest. Add lemon juice, whipped cream, and slices of apricot. Stir and refrigerate for about 20 minutes, not forgetting periodically stirred.

4. Once the mousse starts to set, pour over the sponge, smooth and put to full hardening again.

5. When will harden, top with slices of apricots and blueberries. Pour the clear jelly.

Bon Appetit!

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