Strawberry Yoghurt Mousse-filled Vanilla Cake with White Chocolate Collar
This cake is a light and fresh take on a mousse filling. The filling of strawberry yoghurt can be used as the topping as well and the whole cake is finished off with a chocolate collar.
The mousse filling keeps the cake moist and the cake can be kept for up to a week in the fridge.
Strawberry Yoghurt Mousse-filled Vanilla Cake with White Chocolate Collar
Lovely mousse filling for cake
Ingredients
- 23 cm vanilla sponge cake https://juliescakestudio.co.za/juliescakes/cakes/
- 80 g strawberry jelly one box
- 125 ml boiling water
- 500 ml cream
- 500 ml strawberry yoghurt
- 500 g white chocolate for collar and decorations
- 250 g fresh strawberries for decorating
Instructions
- Bake (or buy) a plain vanilla sponge cake.
- Dissolve the jelly in the boiling water and set aside to cool. Beat the cream to stiff peaks and fold in the yoghurt and cooled jelly mixture. Mix well. This mixture is often quite runny and only firms up once the jelly has set, so you will need to use your acetate to form a ring for the cake to set in. Do this by curling it around the cake, so that it is the same size as the cake and staple or tape the ends together so that it doesn’t unravel.
- Cut your cake horizontally into 3 slices. Place the first slice at the bottom of your acetate ring. Pour one third of the filling over the first slice. Place your next slice on top and cover with another third of the mixture. Place your last slice of cake on top and fill up with the remaining mixture. Leave this in the fridge to set for at least 5 hours
- Remove your acetate ring by peeling it away. Wash the acetate well, dry it and set it aside on the counter. Melt the white chocolate in a bain-marie or in the micro.
- If you want to do some fun decorations colour a little of the chocolate pink, using coloured dust and drizzle or paint your pattern onto the acetate. Allow the remaining white chocolate to cool slightly, until almost setting. Pour out the remaining chocolate onto the decorated acetate and wrap around the cake. Leave for a few minutes in the fridge to set and peel away the plastic. Decorate the top of the cake with some fresh strawberries (use leftover chocolate do dip the strawberries if desired). Keep refrigerated