Description
With the fresh taste of strawberries, lemon and a hint of vanilla, this is a cake fit to grace the finest tea table.
Ingredients
- FOR THE CAKE:
- 4 Large Eggs
- ¾ cups Granulated Sugar
- 3 Tablespoons Hot Water
- 1 teaspoon Vanilla Extract
- ¾ cups All-purpose flour
- 1 teaspoon Baking Powder
- FOR THE MOUSSE:
- ¼ ounces, weight Unflavored Gelatin
- ¼ cups Cold Water
- 8 ounces, weight Strawberries
- ¾ cups Whipping Cream
- 1 container Plain Yogurt
- ¾ cups Confectioners Sugar
- 1 Lemon, Juiced
- FOR SERVING:
- 1-½ cup Whipped Cream
- Fresh Strawberries
- Mint Leaves
Preparation
Preheat oven to 350°F. Grease and flour a 9-inch regular or springform square pan.
For the cake, place eggs, granulated sugar and hot water in a medium bowl. Beat with an electric mixer on medium speed until fluffy. Add vanilla, flour and baking powder. Mix well. Pour the batter into the prepared pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Set aside to cool.
For the mousse, sprinkle the gelatin over cold water in small saucepan. Let stand 1 minute to soften. Stir over low heat until gelatin dissolves, about 1 minute. Remove from heat.
Lightly mash strawberries in a large bowl. Place the whipping cream in a medium bowl and beat until soft peaks form. Add whipped cream, yogurt, confectioners’ sugar and lemon juice to the mashed strawberries. Mix about 1 cup of the strawberry mixture into the gelatin, then stir the strawberry-gelatin mixture into the remaining strawberry mixture in the large bowl. Mix well.
Spread the strawberry mixture over the cake with a knife. Chill the cake at least 2 hours before serving. Slice the cake and place on serving plates. Garnish each serving with whipped cream, fresh strawberries, and mint leaves.
