Strawberry yogurt mousse cake
Average rating:
Absolutely everyone will love this soft, sweet dessert. It's deliciously light and great for dinner parties
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Prep time: 30 mins
plus chilling overnight -
Serves: 10
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
You can make this cake well in advance for parties and family gatherings - then just keep it in the fridge until it's needed.
- 1 x 400g packet digestive biscuits or Hob Nobs200g (7oz) unsalted butter, melted
- 500g (1lb 2oz) strawberries, hulled
- 2tbsp lemon juice
- 75g (3oz) caster sugar
- 4 leaves gelatine, softened in cold water (or use 4 level tsp powdered)
- 250ml (9fl oz) Greek yogurt
- 1 x 284ml pot double cream
You will need:
- 23cm (9in) loose-bottomed springform cake tin
Method
- Crush the biscuits in a blender, add the melted butter and mix well. Press the biscuit mixture into the base of the springform tin.
- Place the strawberries and lemon juice in a blender and purée until smooth. Gently heat the purée and sugar in a saucepan until the sugar dissolves. Remove from the heat. Squeeze the excess water from the soaked gelatine leaves and add them to the strawberry mixture. Stir well until dissolved, then cool.
- When cold, whisk in the yogurt. Whip the cream until thick and fold into the strawberry mixture. Pour over the biscuit base and chill in the fridge for 6 hrs or overnight until set. Serve with a spoonful of Greek yogurt and strawberries.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
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Your comments
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James, posted 8 months ago
Beauitful Cake! Splendid Recipe! Gorgeous Delicacy! Try it yourself, for beautiful results!
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Zviko, posted 9 months ago
This cake was delicious and all the people who ate it thought it was magnificent and i would recommened it to anyone who loves cakes.
