Apple Yogurt Mousse Cake

Overview

Difficulty: Medium

Servings: 2-3

Preparation Time: 20 mins

Cooking Time: 45 mins

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Ingredients

For the yogurt mousse: For the cake: For the apple jelly filling:
  • 80ml of plain yogurt
  • 100ml of Yakult (apple flavour)
  • 150ml of whipping cream
  • 20g of sugar
  • 6g of gelatin powder
  • 30ml of apple juice
  • 25g of cake flour
  • 25g of corn flour
  • 2 eggs
  • 40g of sugar
  • 1/2 teaspoon vanilla extract
  • 8g of gelatin powder
  • 1¼ Fuji apple
  • 150ml of apple juice

Methods

1. Preparing the apple jelly filling (approx. 10 mins):

  • Soak gelatin powder in apple juice till dissolved. Microwave for 25 seconds.
  • Cut apple, toss with some lemon juice or lightly salted water.
  • Mix cut apple, apple juice and dissolved gelatin liquid. Pour into container and freeze for 15 minutes.

2. Making the cake (approx. 20 mins):

  • Sift the flour. Separate the egg yolks and egg whites.
  • Using the Bosch kitchen machine with the whisk attachment, whisk egg whites with sugar until 70% stiff.
  • Then whip up the egg yolk and vanilla extract, and mix with sieved flours. Fold in flour mixture into whipped egg white until all ingredients are incorporated.
  • Bake in preheated oven at 170°C for 12-14 minutes, or bake in ordinary rice cooker for 16 minutes until done. Cool the cake (you could put it in freezer for 5 minutes for faster cooling).

3. Preparing the mousse (15 mins):

  • Soak gelatin powder with apple juice. Microwave 25 seconds till dissolved.
  • Using the Bosch kitchen machine, whip up the cream with sugar. Mix plain yogurt and Yakult, then fold in whipped cream.
  • Mix gelatin liquid into cream mixture.
  • Bake in preheated oven at 170°C for 12-14 minutes, or bake in ordinary rice cooker for 16 minutes until done. Cool the cake (you could put it in freezer for 5 minutes for faster cooling).

4. To assemble:

  • Place vanilla cake at the bottom. Pour in 2/5 of mousse, and then the apple jelly. Freeze for 10 minutes.
  • Pour in the remaining mousse mixture. Put in freezer for 15 minutes, then transfer to fridge, until it sets.