A fluffy yogurt and strawberry mousse, a crunchy musli base, and fruity decoration make for a sweet delight in a light version.
Ingredients
Musli Strawberry Crunchy Base
- Powdered sugar – 1 tablespoon
- Butter – 70 g
- Fruit granola – 150 g
Yogurt-Fruit Mousse
- Powdered sugar – 20 g
- Natural yogurt – 200 g
- Frozen strawberries – 200 g
- Lemon juice – 50 ml
- 30% cream – 200 ml
- Water – 20 ml
- Gelatin – 20 g
Strawberry Gel
- Gelatin – 1 teaspoon
- Powdered sugar – 60 g
- Frozen strawberries – 300 g
- Lemon juice – 25 ml
- Water – 50 ml
For Decoration
- Red apple – 1
- Kiwi – 1
- Orange – 1
- Finger biscuits – 100 g
Preparation:
Musli Strawberry Crunchy Base:
Wrap a 17 cm diameter mold with plastic wrap (including the bottom of the mold).
Cream the butter with powdered sugar and thoroughly mix it with finely crushed musli. Evenly spread the mixture on the bottom of the mold, pressing it firmly. Chill in the fridge for 15-20 minutes.
Yogurt-Fruit Mousse:
Combine powdered sugar and lemon juice with blended strawberries. Soak gelatin in water, then dissolve it in the microwave. Mix a spoonful of mousse with the gelatin and pour it into the remaining strawberry mousse (this prevents lumps), mix well. Add natural yogurt, combine the ingredients into a uniform mass.
Whip the chilled cream and add it to the thickening mousse. Pour into the mold with the musli, leaving about 5-7 mm space for the strawberry gel.
Chill in the fridge for about an hour until the mousse sets completely.
Strawberry Gel:
Blend strawberries in a blender or with a mixer and add powdered sugar and lemon juice.
Soak gelatin in water, then dissolve it in the microwave and mix it with the strawberry mousse. Pour the cooled gel onto the yogurt-fruit mousse, chill in the fridge until set.
Decoration:
Trim the finger biscuits by about 2 cm on one side and stick them around the cake. Decorate the cake with fruits: orange fillets, kiwi slices, and apple pieces drizzled with orange juice (the juice prevents the apple from browning).
