Yogurt mousse cake with berries

I have made this cake several times, usually when we have guests over and I need a lighter dessert. It’s the kind of cake that doesn’t feel heavy or overwhelming, with a nice balance between yogurt, berries, and sugar, without being too sweet or too sour. I like that it doesn’t require syrup for the sponge and that the final result is quite light, even after a hearty meal.

Quick Info

Total time: approximately 6-7 hours (including cooling)
Preparation time: 45-60 minutes
Baking time for the sponge: 15-20 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: mousse cake, dessert for special occasions

Ingredients

For a 24 cm diameter cake pan:

Sponge:
4 eggs
1 pinch of cream of tartar (or a pinch of salt)
4 tablespoons sugar
4 heaping tablespoons flour

Cream:
400 ml natural yogurt (6% fat)
350 ml heavy cream (35% fat)
3 heaping tablespoons powdered sugar
20 g gelatin granules

Fruit jelly:
350 g berries (frozen or fresh)
4 tablespoons granulated sugar
(the gelatin for the jelly is taken from the one for the cream, no extra is added)

Decoration:
150 ml whipped cream for decorating
coconut flakes

Preparation Method

1. Preparing the sponge

1.1. Separate the egg whites from the yolks. Beat the egg whites until foamy, together with a pinch of cream of tartar or a pinch of salt.
1.2. When the foam becomes firm, gradually add the sugar, one tablespoon at a time, beating continuously until all the sugar is dissolved and you achieve a glossy foam.
1.3. Incorporate the yolks one by one, mixing gently.
1.4. Sift in the flour and fold it in delicately with a spatula, using bottom-to-top movements to avoid deflating the mixture.
1.5. Preheat the oven to 180°C.
1.6. Pour the batter into the cake pan lined with parchment paper.
1.7. Bake the sponge for 15-20 minutes, until it is lightly browned and passes the toothpick test.
1.8. Remove it to a wire rack to cool, then slice it into two horizontal layers.

2. Berry jelly

2.1. Place the berries with the sugar in a small saucepan.
2.2. Simmer over low heat for about 10 minutes, until the sugar is completely dissolved and the berries release their juice.
2.3. Allow the mixture to cool slightly, then blend it until it becomes a smooth puree.
2.4. Set the jelly aside while you prepare the cream.

3. Yogurt cream

3.1. Hydrate the gelatin: place the granules in a bowl with warm water, just enough to cover them by two fingers. Let soak for 10 minutes.
3.2. Once hydrated, dissolve the gelatin in a bain-marie (or microwave for 30 seconds), without boiling it.
3.3. Whip the cream until it becomes firm, being careful not to overbeat it (otherwise, it may curdle).
3.4. Take the yogurt and measure out 400 ml. Mix half of the dissolved gelatin with the yogurt, ensuring it is well combined. It’s important that both are at a similar temperature to avoid lumps.
3.5. Add the remaining gelatin to the berry puree and mix well.
3.6. Fold the yogurt (with gelatin) into the whipped cream, pouring it in gradually and mixing each time until fully combined.
3.7. Sift in the powdered sugar, tablespoon by tablespoon, mixing after each addition.
3.8. From the berry jelly, pour half into the yogurt cream and mix; it will turn a pink cream.

4. Assembling

4.1. Place the first sponge layer in the springform cake pan.
4.2. Pour half of the yogurt cream over the sponge and level it out.
4.3. On top of the cream, add half of the remaining jelly and gently spread it with a spoon, without fully mixing, to create swirls.
4.4. Place the second sponge layer on top.
4.5. Pour the remaining yogurt cream on top, followed by the rest of the jelly, again using the spoon to maintain a marbled appearance.
4.6. Refrigerate the cake for at least 4 hours, ideally overnight, to set the cream well.

5. Decorating

5.1. After cooling, carefully remove the ring. If the cream has stuck, run a knife around the edge.
5.2. Level it out if necessary.
5.3. Whip 150 ml of cream for decoration and spread it on the sides or pipe it on top.
5.4. Sprinkle coconut flakes around the edge or over the entire surface, according to preference.

Why I make this recipe often

This cake is not difficult to make, as long as you have some patience with the cooling. I like that it doesn’t require syrup for the sponge and can be adapted with whatever berries you have. It keeps well in the fridge, and the sponge remains soft even after 2 days. It’s perfect when I want something light, especially in summer or for celebrations.

Tips and Variations

Tips

- Use frozen berries if you can’t find fresh ones; it won’t affect the final texture.
- The gelatin needs to be well dissolved, without boiling; otherwise, it won’t set properly.
- If the yogurt is too cold compared to the gelatin, you risk curdling the gelatin – it’s safest to let the yogurt come to room temperature.

Substitutions

- You can use Greek yogurt, just make sure it’s not too sour.
- Plant-based cream won’t give the same texture, but it works if you have no other option.
- Instead of coconut flakes for decoration, you can use small pieces of fruit or grated chocolate.

Variations

- For a tangier flavor, increase the amount of berries in the jelly by 50 g.
- Mixed berries work well too: raspberries, blueberries, blackberries.
- You can add 1-2 tablespoons of lemon juice to the fruit jelly if you prefer something fresher.

Serving Ideas

- Serve the cake cold, straight from the fridge.
- It’s fine on its own, but you can add extra fresh fruit on top if you want something more festive.

Frequently Asked Questions

How firm does the cream get?

The cream is quite stable as long as you follow the gelatin quantity and cooling time. It doesn’t run when cut, but it remains fluffy.

Does the sponge dry out if I don’t soak it?

No, syrup is not necessary. The sponge stays fluffy and absorbs moisture from the cream.

Can I use only fresh berries?

Yes, you can use only fresh berries. It doesn’t significantly change the jelly's texture; just the cooking time may be a bit shorter.

How can I avoid lumps in the gelatin?

Make sure the gelatin and the mixture you add it to are at similar temperatures and mix quickly after pouring.

Can I make the recipe a day in advance?

Yes, I actually recommend making it a day ahead. The cream sets perfectly, and the flavors meld better overnight.

Nutritional Values

Estimate for one slice (out of 12):

Calories: approximately 250-300 kcal
Protein: 6-7 g
Fat: 15-18 g
Carbohydrates: 25-30 g

Values are approximate and may vary depending on the yogurt, cream, and sugar used.

Storage and Reheating

The cake keeps very well in the fridge, covered, for up to 3 days. I do not recommend freezing – the texture of the yogurt mousse deteriorates, and water may form upon thawing. It is served cold, with no need for reheating. If there are leftovers, individual pieces can also be stored in the fridge without any issues.

 Ingredients: 24 cm mold Base: 4 eggs 1 pinch of cream of tartar (or a pinch of salt) 4 tablespoons of sugar 4 heaping tablespoons of flour Cream: 400 ml natural yogurt (6% fat) 350 ml whipped cream (35% fat) 3 heaping tablespoons of powdered sugar 20 g gelatin granules Berry jelly: 350 g frozen (or fresh) berries 4 tablespoons of granulated sugar (to be taken from the gelatin in the cream and added to the fruit puree) For decoration: 150 ml whipped cream coconut flakes

 Tags:  cake yogurt mousse fruit cake