Strawberry Garden Cake
A low-calorie mousse cake featuring a sponge base made with low-fat milk, a custard-yogurt cream filling, and a topping of fresh strawberries and sliced almonds.
Ingredients
whole eggs
2
fine sugar
50 g
vanilla extract
a pinch
lemon zest
a pinch
cake flour (sift together 2 times)
40 g
wheat starch (sift together 2 times)
10 g
low-fat milk (heat in a double boiler to body temperature)
10 ml
custard sauce (refer to the custard sauce recipe)
100 g
plain yogurt (whisked smooth; can substitute with homemade low-fat cheese)
100 g
strawberries (washed, dried, and leaves trimmed)
to taste
apricot glaze (diluted with 10 ml water and brought to a boil)
10 g
almond slices (toasted lightly to release their aroma)
to taste
mint leaves
6~7 slices
Instructions
1
Step 1
Refer to the "Sponge Cake" recipe; place the baked sponge cake into a mousse mold.
2
Step 2
Mix the custard sauce and yogurt into a custard-yogurt filling and transfer it into a piping bag.
3
Step 3
Pipe the filling neatly onto the sponge cake, then smooth the surface.
4
Step 4
Arrange the strawberries evenly to cover the top.
5
Step 5
Brush with apricot glaze to give the surface a glossy, translucent finish.
6
Step 6
Finish by decorating with mint leaves, then refrigerate for 30 minutes.
7
Step 7
Gently lift the chilled mold to release the cake.
8
Step 8
Smooth the sides with the remaining custard-yogurt mixture, press on toasted almond slices as decoration, and the cake is ready.
