Courtyard by Marriott’s Strawberry Jelly Yogurt Mousse Cake Recipe

Step up your dessert game this Valentine’s Day with a little help from ace pastry Chef Deepak Yadav of Courtyard by Marriott, Gurugram Downtown. Behold, the Strawberry Jelly Yogurt Mousse Cake! The dessert is a delicious combination of a buttery sponge cake, strawberry jelly, and yogurt mousse. Put together the three ooze mush and spell out romance!

Follow the recipe below to whip up a delectable Valentine’s Day special mousse cake at home and give the most romantic day of the year a heartfelt personal touch!

Feature Image: The Little Epicurean

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Courtyard by Marriott’s Strawberry Jelly Yogurt Mousse Cake Recipe

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Course

Desserts

Cook Time

60 minutes

Servings

MetricUS Imperial

Ingredients

Butter Sponge

• 210 gram egg white
• 160 gram sugar
• 130 gram egg yolks
• 80 gram corn flour
• 80 gram flour
• 120 gram butter

Strawberry Jelly

• 350 gram strawberry puree
• 35 gram liquid glucose
• 55 gram sugar
• 20 gram Lemon juice

Yogurt Mousse

• 225 gram cream cheese
• 110 gram sugar
• 170 gram yogurt
• 15 gram gelatine
• 300 gram whipped cream
• 4 gram lemon zest

Course Desserts Cook Time 60 minutes Servings MetricUS Imperial Ingredients Butter Sponge 210 gram egg white 160 gram sugar 130 gram egg yolks 80 gram corn flour 80 gram flour 120 gram butter Strawberry Jelly 350 gram strawberry puree 35 gram liquid glucose 55 gram sugar 20 gram Lemon juice Yogurt Mousse 225 gram cream cheese 110 gram sugar 170 gram yogurt 15 gram gelatine 300 gram whipped cream 4 gram lemon zest

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Instructions

1. For the sponge, whip egg whites in a mixer and add in the sugar. Using a spatula, mix the flour and corn flour. Once the mixture is mixed properly add the melted butter and bake in the desired mould. Bake 180 degree for 9 minutes.
2. For the jelly, heat up the strawberry puree with liquid glucose and sugar. Bring to a boil, cook for 2 minutes and add in the lemon juice and let the mixture cool. Once cooled, spread the mixture on top of the baked sponge and cover with the second layer. Cover the cake with a thin layer of strawberry jelly.
3. For the mousse, blend the cream cheese with sugar and yoghurt; add in the lemon zest and the melted gelatin along with the whipped cream. Cover the entire cake with the mousse and let it set.
4. If desired, spray the cake with cocoa butter and white chocolate mixture in equal quantity.