Strawberry and yoghurt cake

A lovely light and refreshing summer cake with strawberries, yoghurt mousse and a delicate sponge base. The sponge is brushed with strawberry jam, topped with a generous layer of creamy yoghurt mousse and finished with fresh strawberries set in a thin layer of jelly. It’s a lovely dessert for the whole family, perfect for summer gatherings. And if you fancy a change, you can easily swap the strawberries for cherries, peaches or blueberries when they’re in season :).

Ingredients for the sponge:

• 4 large eggs
• pinch of salt
• 100 g caster sugar
• 90 g plain flour
• 35 g potato starch

All the ingredients should be at room temperature. Line a rectangular baking tin measuring 25 x 36 cm with baking paper.

Place the egg whites in the bowl of a stand mixer and start whisking. Once they become slightly foamy, add a pinch of salt. Continue whisking until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously. Once all the sugar has been incorporated, add the egg yolks and whisk briefly to combine. Sift the flour and potato starch directly into the egg mixture and gently fold in with a spatula. Carefully transfer the sponge mixture to the prepared tin and level the surface.

Bake at 175°C for about 18 – 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and drop the tin onto the floor from a height of about 30 cm (this helps prevent the sponge from sinking and keeps it nice and level; you can skip this step if you prefer). Leave to cool.

Ingredients for the yoghurt mousse:

• 500 ml double cream, chilled
• 500 g Greek yoghurt, chilled
• 80 g icing sugar
• 1 tsp vanilla bean paste
• 18 g powdered gelatine
• 70 ml water

Gently heat half of the yoghurt in a saucepan, stirring, then remove from the heat.

Pour the water over the gelatine and leave to bloom for 10 minutes. Place over a low heat and warm, stirring, until the gelatine has completely dissolved, or heat it in the microwave. Do not allow it to boil, as this will affect its setting properties. Remove from the heat, add to the warm yoghurt and stir thoroughly. Leave to cool slightly, but do not allow it to set. Once cooled, mix with the remaining yoghurt.

Place the double cream, vanilla and icing sugar in the bowl of a stand mixer and whip until thick. Add the yoghurt mixture in three batches, gently folding it in with a spatula until combined.

Additionally:

• syrup: ¼ cup water mixed half and half with lemon juice (or Limoncello)
• ½–¾ cup thick strawberry jam
• 1 packet of strawberry jelly crystals, dissolved in half the amount of water recommended on the packet (250 ml) and left to cool
• 300–400 g fresh strawberries, sliced

Assembly:

Carefully remove the brown crust from the sponge (this helps it absorb the syrup better, although it isn’t essential). Brush with the syrup, then spread over a thin layer of strawberry jam. Don’t use too much jam, as the mousse may slide off it. Spread the yoghurt mousse evenly over the jam and smooth the surface. Place in the fridge for about 2 hours, until the mousse has set.

Arrange the sliced strawberries over the top and carefully pour over the jelly, which should have cooled to room temperature. Return to the fridge until the jelly has completely set.

Enjoy!