Strawberry Yogurt Mousse Cake 草莓乳酪慕斯蛋糕

INGREDIENTS

- Sponge Cake -

1 eggs

23 g sugar

17 g cake flour (sifted)

3 g corn starch (sifted)

10 g unsalted butter (melted)

- Strawberry Mousse -

80 g strawberry yogurt (cold)

40 g diced strawberries (cold)

4 g gelatin leaves

70 g whipping cream

- Assemble -

9 halved strawberries

INSTRUCTIONS

- Sponge Cake -

1. Preheat oven to 205°C

2. Whisk together egg and sugar over a double boiler until the mixture becomes warm (about 40°C)

3. Whip the mixture with an electric mixer on high speed until fluffy and thick enough to draw a figure "8" with the dripping egg mixture. Change to low speed and whip for another 1 minute

4. Add sifted cake flour and corn starch into the mixture. Stir well

5. Mix melted butter with some of the batter and pour back to the batter

6. Fold with a spatula until the mixture looks smooth and shiny (note: do not overmix)

7. Pour the mixture onto a baking tray and spread evenly with a spatula

8. Tap on the countertop to release air bubbles

9. Bake for 6 minutes

10. Let cool completely on a wire rack

- Strawberry Mousse -

1. Soak gelatin leaves in cold water for about 10 - 15 mins. Remove the softened gelatin leaves from water and place in an empty bowl. Let it sit in a hot water bath to melt

2. Whip whipping cream using an electric mixer with medium-high speed until firm peak forms

3. Add strawberry yogurt and diced strawberries (note: you could cook the diced strawberries with sugar if your strawberries are not soft and sweet enough. Remember to chill the cooked strawberries in the fridge before use)

4. Add melted gelatin to the batter and mix well

5. Place in the fridge for 15 mins

- To assemble -

1. Cut out a 3.5" x 3.5" cake layer and place on the bottom of the box

2. Line the halved strawberries around the sides of the box, cut side facing outwards

3. Gently press the strawberries into the cake layer and the sides of the box

4. Pour the mousse over and spread evenly to ensure the mousse covers all the strawberries

5. Place another 2" x 2" cake layer on top of the mousse layer and gently press into the mousse

6. Pour the rest of the mousse over and smooth the top

7. Top with a halved strawberry in the middle for decorations

8. Cover with a lid and chill in the fridge for at least 4 hours or overnight

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材料 - 海綿蛋糕 -

1 雞蛋

23克 糖

17克 低筋麵粉（過篩）

3克 玉米粉（過篩）

10克 無鹽牛油（融化）

- 草莓慕斯 -

80克 草莓乳酪（冷）

40克 草莓丁（冷）

4克 魚膠片

70克 忌廉

- 組裝 -

9顆 切半的草莓

做法步驟

- 海綿蛋糕 -

1. 將焗爐預熱至205°C

2. 將雞蛋和糖混合,座於熱水上, 用蛋抽不停攪拌至蛋漿變暖（約40°C）

3. 用電動打蛋器以高速打至蓬鬆且濃稠，稠度足以在蛋漿上畫個“ 8”字。改為低速, 打1分鐘

4. 將已過篩的低筋麵粉和玉米粉加入蛋漿中, 拌勻

5. 把少量麵糊與已融化的牛油拌勻，再倒回麵糊中

6. 以折疊方式拌勻 (注意：不要過度攪拌)

7. 倒入盤中鋪平

8. 在桌面上再輕敲兩下摸具以釋放氣泡

9. 焗6分鐘

10. 放在涼架上直至完全冷卻

- 草莓慕斯 -

1. 將魚膠片在冷水中浸泡約10-15分鐘。從水中取出已軟化的魚膠片，放在一個空碗中, 坐於熱水上融化

2. 以中高速把忌廉打至企身

3. 加入草莓乳酪和草莓丁（注意：如果草莓不夠軟和甜，可把切成丁的草莓加糖煮至軟身。使用之前，切記放置雪櫃冷藏）

4. 加入已融化的魚膠片，拌勻

5. 放入雪櫃冷藏15分鐘

- 組裝 -

1. 切出一片3.5“x 3.5”蛋糕層，放入盒子的底部

2. 將已切半的草莓放在盒子的內側，切面朝外

3. 輕輕把草莓貼近蛋糕層和盒子的側面

4. 將慕斯倒入模中，覆蓋草莓層

5. 在慕斯上再放一片2“ x 2”的蛋糕層，輕輕按進慕斯層

6. 將剩餘的慕斯倒入，抹平

7. 放上一粒切半的草莓作為裝飾

8. 蓋上蓋子，在雪櫃冷藏至少4個小時或過夜

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