Monday, April 20, 2009

Yogurt Mousse Cake

I have been eyeing The Cake Book cookbook for some time now. Lucky for me, I was eyeing it on my friends bookshelf. My friend is a professional chef, so the wealth of knowledge is unbelievable. It's probably one of my favorite past times to just cuddle up with a blanket and read cookbooks, imaging having the time to make all of the recipes in the books and those that I think of when the creative juices get flowing. One day I was hijacking my friends couch and cookbooks and found this cake. My friend was practically salivating when I was showing her this cake, as she is a dairy freak. Literally, I've seen her suck a milk carton basically inside out for the last drop of milk. Classy I tell you!

It just so happened to be close to her birthday, so I decided that a wonderful way to celebrate would be to stuff ourselves full of this cake. This cake was delicious. The cake was light and airy and the yogurt provided the perfect amount of tartness to complement the sweetness of the cake. The recipe originally calls for Earl Grey tea to be used to flavor the syrup to brush the cake layers, but I used Irish Breakfast and it was absolutely delicious. The light fresh flavors make this cake perfect for the spring. I will definitely be making this again.

Yogurt Mousse Cake (Adapted from The Cake Book by Tish Boyle)
Makes 8-10 servings


Classic Genoise
1 cup (3.5 oz) sifted cake flour
1/2 tsp salt
6 large eggs
3/4 cup (5.3 oz) sugar
1/2 tsp finely grated lemon zest
1 1/2 tsp vanilla extract
6 Tbsp unsalted butter, melted and slightly cooled in a 1 cup capacity bowl

1/2 cup granulated sugar
1/2 cup water
1 Irish Breakfast tea bag
1 tsp lemon juice

Yogurt Mousse
2 cups plain organic whole milk yogurt
1 tsp grated lemon zest
1/2 tsp vanilla extract
1 1/2 cups plus 1/3 cup heavy cream, divided
2 tsp unflavored powdered gelatin
3/4 cup confectioners' sugar

Honeyed Raspberries
2 Tbsp honey
6 oz fresh raspberries


Make the Classic Genoise
~ Position the rack to the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of one 9x3-inch springform pan or two 9x2 round cake pans. Dust the pan(s) with flour and set aside.
~ Sift together the flour and salt in a medium bowl and stir to combine.
~ In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the bowl over a saucepan of simmering water, making sure that the water does not touch the bottom of the mixing bowl. Constantly stir the mixture and heat until the eggs are warm. Transfer to the bowl to the electric mixer and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes. Reduce the speed to low and add the lemon zest and vanilla extract.
~Sift 1/3 of the flour mixture over the egg mixture and gently fold it in with a rubber spatula. Repeat sifting and folding in flour two more times.
~ Transfer about 3/4 cup of the batter into the melted butter. Stir until blended. Return to batter and fold in. Transfer batter to the prepared pan(s).
~If using 9-inch springform pan, bake for 25 to 30 minutes and if using two 9-inch cake pans, bake for 12 to 15 minutes, until the tops spring back when lightly touched and cake tester inserted into center comes out clean.
~Cool the cake(s) in the pan(s) on a wire rack for 15 minutes.
~Invert cake(s) onto the wire rack and cool completely.

STORAGE: Store at room temperature, wrapped in plastic wrap, for up to 3 days, or refrigerate for up to a week.

Make the Syrup
~Combine the sugar and water in a small saucepan and heat over medium-high heat. Stir constantly until the sugar is completely dissolved and the mixture comes to a boil. Remove the saucepan from heat and add tea bag. Allow syrup to steep for 15 minutes.
~Remove the tea bag, making sure to extract any remaining liquid from the bag. Stir in the lemon juice. Allow mixture to cool.

Make the Yogurt Mousse
~Line a strainer with 2 layers of cheesecloth and place over a bowl. Add yogurt and let drain at room temperature for about an hour.
~Move drained yogurt (just over 1 cup) into a medium bowl and whisk until smooth. Add lemon zest and vanilla extract and whisk to combine.
~In a small heatproof cup, put 1/3 cup heavy cream. Sprinkle gelatin over the cream to bloom (soften). Add 1 cup water to a small saucepan over medium heat and bring to water to a simmer.
~Meanwhile, in a large bowl beat the remaining 1 1/2 cup heavy cream until soft mounds begin to form. Slowly add confectioners' sugar and beat until stiff peaks form. Be careful to not over beat.
~Place the cup with the cream and gelatin into the saucepan of simmering water. Stir until the gelatin is completely dissolved. Pour the gelatin into the yogurt and whisk until blended. Gently fold the yogurt mixture into the whipped cream.

Assemble the Cake
~Using a serrated knife, cut each layer of the Classic Genoise into 2 horizontal layers. (If making Genoise in a 9x3-inch springform pan, cut into 4 layers. You will only need 3 layers, so the remaining fourth layer can be yours to snack on!) Place a small amount of yogurt mousse on a cake board or cake plate to help prevent slippage. Place one layer, cut side up and brush the layer generously with the syrup, using about 1/3 of the syrup. Place about 1 1/2 cups of the yogurt mousse on the cake layer. Using an offset spatula, spread mousse to the edge of the cake layer. Top with second cake layer, cut side up, and brush with 1/3 of the syrup. Spread another 1 1/2 cups of the yogurt mousse over the cake layer. Place the final layer on top, cut side up and brush with remaining syrup. Frost the cake with the remaining mousse by placing it on the top of the cake and spreading over the top and sides. Refrigerate the cake while preparing the honeyed raspberries.

Preparing the Honeyed Raspberries
~Warm the honey in the microwave (about 10 seconds on high power) or in a small saucepan over low heat. In a medium bowl, pour the warm honey over the berries. Gently toss the berries until they are evenly coated with the honey. Arrange the berries in the center of the cake, piling them up. They will start to clump as they cool.

If desired, serve cake slices drizzled with mint syrup (below).

STORAGE: Store in the refrigerator, loosely covered, for up to 3 days.

Mint Syrup
1/4 cup loosely packed mint leaves
1/2 cup light corn syrup
1 tsp water

~Combine all the ingredients in blender or small food processor and process until mint is finely chopped. Transfer the syrup to a plastic squeeze bottle for easy plating.

STORAGE: Store in an airtight container in the refrigerator for up to 2 weeks.



Ramya Kiran said...

Wow, that looks amazing.. Loved the yogurt mousse layering. I wish i could take a slice ;)

Anonymous said...

Oh my FREAKING goodness. I don't even like cake, but this one is CALLING my name! It looks and sounds absolutely divine!

h2babe said...

This looks so delicious! How long did it take you to make it??

Laura said...

This looks absolutely delicious. I bet it is as light as air!