I was surprised to see that local strawberries are still available. I had this cake on my to-do list for some time, and even it is more a summer cake I went ahead and made it.
The sponge cake is flavored with matcha tea, which works well with the strawberries. I would probably use more matcha the next time, since the taste didn't come through very much. The yoghurt mousse is nice and refreshing and not too sweet. So, a really nice cake, for the last days of summer.
The sponge cake is flavored with matcha tea, which works well with the strawberries. I would probably use more matcha the next time, since the taste didn't come through very much. The yoghurt mousse is nice and refreshing and not too sweet. So, a really nice cake, for the last days of summer.
Strawberry Yoghurt Cake with Matcha Sponge
matcha sponge:
4 eggs
1 pinch of salt
150 g sugar
1 tsp. pure vanilla extract
zest of 1 lemon
125 g flour
1 tsp. baking powder
2 tsp. matcha powder
strawberry-yoghurt mousse:
12 sheets of gelatin
juice of 1 lemon
seeds of 1 vanilla bean
150 g castor sugar
400 g Greek yoghurt
400 g strawberry puree
400 g heavy cream
500 g strawberries
making the matcha sponge:
Preheat the oven to 180° C (350° F). Line a 26 cm (10-inch) round springform with parchment paper.
Separate the eggs. Beat the egg whites with the salt until medium peaks form, then gradually add the sugar and continue beating until stiff. Add the egg yolks, vanilla extract and lemon zest, and whisk until just combined. Then sieve the flour, baking powder and matcha powder on top and carefully fold in. Put in the springform pan and bake for about 20 minutes. Let cool on a wire rack.
making the strawberry-yoghurt mousse:
Soak the gelatin sheets in cold water. In a small saucepan heat up the lemon juice and the sugar. Take off the heat and add the gelatin, stir to dissolve. In a bowl whisk together the yoghurt, strawberry puree and vanilla bean seeds. Add the gelatin mixture to the yoghurt mixture and whisk until combined. Whip the heavy cream until soft peaks form and fold into the yoghurt mixture.
assembling the cake:
Cut the sponge cake lengthwise in half. Put one half on a cake plate and put a cake ring around it. Spread a thin layer of the mousse on the cake bottom.
Clean the strawberries. Reserve 3 for decorating. Slice enough strawberries in half to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. Arrange the other strawberries in the middle of the cake. Fill two thirds of the mousse on top of the strawberries and cover with the second sponge layer. Cover with the remaining mousse.
Let cool in the fridge for at least 4 hours. Remove the cake ring and decorate with some strawberries before serving.
Preheat the oven to 180° C (350° F). Line a 26 cm (10-inch) round springform with parchment paper.
Separate the eggs. Beat the egg whites with the salt until medium peaks form, then gradually add the sugar and continue beating until stiff. Add the egg yolks, vanilla extract and lemon zest, and whisk until just combined. Then sieve the flour, baking powder and matcha powder on top and carefully fold in. Put in the springform pan and bake for about 20 minutes. Let cool on a wire rack.
making the strawberry-yoghurt mousse:
Soak the gelatin sheets in cold water. In a small saucepan heat up the lemon juice and the sugar. Take off the heat and add the gelatin, stir to dissolve. In a bowl whisk together the yoghurt, strawberry puree and vanilla bean seeds. Add the gelatin mixture to the yoghurt mixture and whisk until combined. Whip the heavy cream until soft peaks form and fold into the yoghurt mixture.
assembling the cake:
Cut the sponge cake lengthwise in half. Put one half on a cake plate and put a cake ring around it. Spread a thin layer of the mousse on the cake bottom.
Clean the strawberries. Reserve 3 for decorating. Slice enough strawberries in half to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. Arrange the other strawberries in the middle of the cake. Fill two thirds of the mousse on top of the strawberries and cover with the second sponge layer. Cover with the remaining mousse.
Let cool in the fridge for at least 4 hours. Remove the cake ring and decorate with some strawberries before serving.
Enjoy and Guten Appetit!
