3 eggs, separated 1 pinch cream of tartar 1/2 cup granulated sugar 1/4 teaspoon lemon, rind of, Grated 1 teaspoon vanilla 1/2 cup all-purpose flour 1 pinch salt
Strawberry Yogurt Mousse
1 1/2 envelopes unflavored gelatin 1/4 cup water, cold 2 cups strawberries 1/3 cup granulated sugar 2 tablespoons lemon juice 1/2 cup plain yogurt 1/2 cup whipping cream
Syrup 3 tablespoons water 3 tablespoons granulated sugar 2 tablespoons strawberry jam or kirsch liqueur
1 tsp. unflavored gelatin 1/4 c. cold water 1 1/2 c. whipping cream 1 tbsp. powdered sugar Fresh, whole strawberries
300 g Frozen raspberry 60-70 g Granulated sugar ¾ tsp cornstarch 1 tsp Cold water
CAKE: 1. Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. 2. In a large bowl beat whites and cream of tartar to soft peaks. 3. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. 4. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. 5. Scrape yolks over whites, add lemon rind and vanilla and fold together. 6. Sift flour and salt over batter, folding in gently but thoroughly. 7. Transfer to prepared pan. 8. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. 9. Let cool in pan on wire rack. 10. 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.
MOUSSE: 11. In a very small saucepan sprinkle gelatin over water; set aside. 12. Rinse, hull and puree berries. 13. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. 14. Remove from heat. 15. Warm softened gelatin over low heat until clear and syrupy. 16. Stir into strawberry mixture. 17. Transfer to a large bowl and chill to consistency of raw egg white. 18. Whisk in the yogurt. 19. Whip cream until form; fold into mousse and return to fridge.
SYRUP: 20. In a small saucepan bring water and sugar to a boil. 21. Remove from heat, cool and stir in liqueur.
ASSEMBLY: 22. Using a long serrated knife, cut cake into 2 thin layers. 23. Place top half, but side up, in the botton of a clean 9 inch spring for pan. 24. Drizzle half the syrup evenly over the cut side of each of the 2 halves. 25. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. 26. Set remaining layer, cut side over mousse, pressing gently. 27. Cover and chill thoroughly, overnight if possible. 28. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
For filling 29. soften gelatin in cold water. Place over low heat, stirring until dissolved. 30. Stir in strawberries. Chill until slightly thickened. 31. Beat egg whites. Add sugar. Beat until stiff peaks form. 32. Fold in strawberry mixture and whipped cream and lemon juice. 33. Cut down into cake 1" on both sides. Carefully hollow out cake, leaving 1" base. 34. Fill with strawberry mixture. Refrigerate until set. 35. For frosting heat water and gelatin until dissolved. 36. Whip cream until stiff. 37. Add sugar and gelatin. 38. Frost cake. 39. Refrigerate.
TOPPING 1. Thaw frozen raspberry in a bowl. Do not strain the juice.
2. Put the raspberry in the blender and blend until smooth and strain through a fine-mesh sieve set over a large bowl (you will get about 200g of the puree).
3. Place the raspberry puree in a small saucepan, add the sugar and bring to a boil over medium-high heat (add more or less sugar according to your taste but stay on a tangy side).
4. In a small cup, stir together the cornstarch and cold water until smooth. Whisk this mixture into the raspberry mixture and return it to medium-high heat. Heat, whisking constantly, until it comes to a boil. Boil, stirring, until thickened, about 1 minute. Remove the pan from the heat. Let the topping cool for about 20 minutes
5. spoon the topping over cake. Refrigerate the cake for at least 1 hour before serving garnish with fresh strawberries.