You may also like
Categories:
eggs sugar lemon zest grated vanilla flour gelatin Water [cold] strawberries sugar lemon juice yogurt heavy whipping cream water sugar liqueur strawberry flavor
Viewed: 73 - Published at: 6 years agoIngredients
- 3 large eggs separated
- 1/2 cup sugar granulated
- 1/4 teaspoon lemon zest grated
- 1 teaspoon vanilla extract
- 1/2 cup flour, all-purpose
- 1 1/2 each gelatin, unflavored
- 1/4 cup water cold
- 2 cups strawberries whole
- 13 cup sugar granulated
- 2 tablespoons lemon juice
- 1/2 cup yogurt, plain
- 1/2 cup heavy whipping cream
- 3 tablespoons water
- 3 tablespoons sugar granulated
- 2 tablespoons liqueur strawberry flavor
Method
- Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
- In a large bowl beat whites and cream of tartar to soft peaks.
- Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
- In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
- Scrape yolks over whites, add lemon rind and vanilla and fold together.
- Sift flour and salt over batter, folding in gently but thoroughly.
- Transfer to prepared pan.
- Bake at 350F (180C) F for 25 minutes or until the top springs back when lightly touched.
- Let cool in pan on wire rack.
- If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
- In a very small saucepan sprinkle gelatin over water; set aside.
- Rinse, hull and puree berries.
- In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
- Remove from heat.
- Warm softened gelatin over low heat until clear and syrupy.
- Stir into strawberry mixture.
- Transfer to a large bowl and chill to consistency of raw egg white.
- Whisk in the yogurt.
- Whip cream until form; fold into mousse and return to fridge.
- In a small saucepan bring water and sugar to a boil.
- Remove from heat, cool and stir in liqueur.
- Using a long serrated knife, but cake into 2 thin layers.
- Place top half, but side up, in the botton of a clean 9 inch spring for pan.
- Drizzle half the syrup ivenly over the cut side of each of the 2 halves.
- Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
- Set remaining layer, cut side over mousse, pressing gently.
- Cover and chill thoroughly, overnight if possible.